3 Serves
62 Mins
Preheat your oven to 200°C.
In a frying pan over medium-high heat, sauté the chopped onion, fennel bulb, and minced garlic in butter until golden brown.
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Vitamin E
7 mg / 15 mgVitamin K
55 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
147 µg / 400 µgCalcium
195 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
469 mg / 1,250 mgPotassium
858 mg / 4,700 mgSodium
1320 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
20 g / 20 gCholesterol
281 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Add the prawns, salt, white vinegar, black pepper, and fennel seeds to the pan. Reduce heat to medium and simmer for 20 minutes.
Stir in the heavy cream and chili pepper, then continue to simmer for an additional 10 minutes until the sauce thickens slightly.
Lay out the phyllo dough sheets. Brush each sheet with sunflower oil and stack five sheets together.
Place a portion of the prawn mixture in the center of the stacked sheets, brush the edges with oil, gather the dough into a parcel, and secure with kitchen twine.
Place the parcels on a baking sheet and bake in the preheated oven for 12 minutes until golden and crisp.
12
g68
g21
g
