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Fennel Dusted Prawns with Saracena Olive Salad inspired by Locke-Ober
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Inspired by Locke-Ober

Fennel Dusted Prawns with Saracena Olive Salad

Appetizer
This Mediterranean-inspired appetizer features succulent prawns coated in aromatic fennel and served with a vibrant Saracena olive salad. The dish balances the sweet anise notes of fennel with the briny intensity of olives, creating a sophisticated starter that highlights the clean flavor of the prawns.
Prep Time 25 mins
Cook Time 5 mins
Inactive Time 30 mins
Total Time 60 mins
Servings 4

Ingredients

  • 12 whole Jumbo prawns (16/20 count, peeled and deveined with tails intact)
  • 1 tbsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp White peppercorns
  • 1 cup Saracena olives (Pitted (substitute Kalamata if unavailable))
  • 1/2 whole Red bell pepper (Finely diced)
  • 1/2 small Fennel bulb (Finely diced, fronds reserved)
  • 1/4 cup Red onion (Finely diced)
  • 1 tbsp Capers (Drained and rinsed)
  • 2 tbsp Fresh parsley (Chopped)
  • 2 tbsp Fresh lemon juice
  • 3 tbsp Extra virgin olive oil (Plus more for cooking)
  • 1 tbsp White wine vinegar
  • 1 tsp Fresh oregano (Chopped)
  • 1 to taste Kosher salt
  • 1/4 tsp Crushed red pepper flakes (Optional)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Spice grinder or mortar and pestle
  • Large skillet
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Small dry skillet for toasting spices

Chef's Tip

For the most flavorful coating, toast and grind the spices just before using. The freshly ground fennel seeds will release more of their essential oils, creating a more aromatic dish than pre-ground spices.

Instructions

  1. Make spice mix: Toast fennel seeds, coriander seeds, and white peppercorns in a dry skillet over medium heat until fragrant, about 2 minutes. Cool slightly, then grind in a spice grinder or mortar and pestle.
  2. Prepare olive salad: Roughly chop the olives. In a medium bowl, combine olives, diced red pepper, diced fennel, red onion, capers, parsley, and oregano.
  3. Make dressing by whisking together 3 tablespoons olive oil, lemon juice, vinegar, salt, and red pepper flakes if using. Pour over olive salad and toss to combine.
  4. Cover and let olive salad marinate at room temperature for 30 minutes to allow flavors to develop.
  5. Prepare prawns: Pat prawns dry with paper towels. Sprinkle with salt, then toss with the ground spice mixture to coat evenly.
  6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is shimmering but not smoking, add prawns in a single layer.
  7. Cook prawns for 1-2 minutes per side until pink and just opaque. Do not overcook.
  8. Remove prawns from pan and let rest for 1 minute.

Plating

Divide the olive salad among 4 plates, creating a small mound in the center. Arrange 3 prawns on top of each mound, tails pointing upward. Garnish with reserved fennel fronds and a lemon wedge. Drizzle with a little extra olive oil if desired.

Storage & Reheating

The olive salad can be prepared up to 1 day ahead and stored in the refrigerator. Bring to room temperature before serving. The spice mix can be prepared up to 1 week ahead and stored in an airtight container. The prawns are best cooked just before serving and do not store well once cooked.

About This Recipe

This elegant appetizer draws on Mediterranean influences that were part of Locke-Ober's European-inspired menu. The combination of fennel-dusted prawns with a vibrant olive salad creates a sophisticated starter that balances aromatic spices with briny olives. While the restaurant may have served this with tableside flair, this version preserves the complex flavors and beautiful presentation for the home cook.

How did it turn out?

We'd love to hear about your experience making this recipe!