Minced Prawn with Fennel

This one is a result of experimentation! I would request you to assure yourself about the flavors and texture before trying 🙂 I stumbled upon one of the episodes of Masterchef, where Chef Wan was creating his own Kerabu. I could afford to gather only a few of the ingredients here, so I thought of creating my own interpretation of the ingredients.

Ingredients:
300 gms medium sized prawns (cleaned)
2 bunches of fennel (you could substitute the same with spinach)
1 red chilli
2 teaspoons of red chilli flakes
3 pods of garlic
5 table spoons of Thai Seasonings
2 tablespoons of paprika
3 tablespoons of coconut milk
olive oil
salt to taste
lemon lemon zest

Method:
Marinate the de-veined prawns with paprika, 3 table spoons of Thai Seasoning, a pinch of salt and some olive oil for about 15 mins.
Boil the fennel leaves and strain. Now mince it to a fine paste with garlic and red chilli.

In a hot pan, add some olive oil and lightly fry the marinated prawns. When they are slightly cooked on both the sides, mince them to a thick paste.

In a hot wok, gently fry the minced prawns and pour in the minced fennel. Lid it for about 2 mins. When the mixture is boiling keep adding the seasonings per the level of heat that you prefer. You could add the lemon zest and the coconut milk.

Serving Suggestions:
The Kerabu is basically a salad with a unique dressing. Feel free to serve the minced prawn in a bed of fennel and stripes of raw papaya with some dash of lime, cekur (which is rarely available here). Crispy spinach could be interesting as well.
Have fun!

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