Grilled prawns with fennel and spring onions

Total: 1 hr 10 Min. | Active: 45 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 382 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate the prawns

800 g unpeeled raw prawns (organic), fresh or frozen, defrosted
2 tbsp olive oil
1 tsp harissa
¼ tsp garlic powder
½ tbsp rosemary, finely chopped


2 fennel, cut into wedges
3 spring onions, halved lengthwise
2 tbsp olive oil
1 tbsp rosemary, finely chopped
½ tsp salt

Tomato dip

1 tomato, finely grated
1 garlic clove, finely grated
3 tbsp pesto rosso (red pesto)
2 tbsp tomato puree
2 tsp olive oil
1 ½ tsp harissa
½ bunch flat-leaf parsley, finely chopped

Charcoal/gas/electric grill

¾ tsp salt
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How it's done

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To marinate the prawns

Using scissors, cut open the shell along the back of the prawns right to the tip of the tail, gently push apart. Mix the oil, harissa, garlic powder and rosemary in a bowl, add the prawns, mix.


Mix the vegetables with the oil and rosemary, season with salt, place in a grill tray.

Tomato dip

Mix the tomato with all the other ingredients up to and including the harissa, mix in the parsley.

Charcoal/gas/electric grill

Grill the fennel over/on a medium heat (approx. 200 °C for approx. 15 mins., turning occasionally. Grill the spring onions alongside for approx. 5 mins. Salt the prawns, grill for approx. 6 mins. on each side. Serve the prawns and vegetables with the dip.

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