I went to the market at lunch time today and left with a kilo of tiger prawns and a couple of baby fennel bulbs. Now what to cook with it.
I ended up going with Fricaseed Prawns with Leeks and Saffron from Moorish by Greg and Lucy Malouf (yes fennel is also an ingredient). First I had to make up a Ras al Hanout spice mix then peel and marinate the prawns in the spices. After that it was quite a quick cook. The recipe called for larger prawns than I had but we were happy with it. It was definitely moorish.