Prawns Braised with Fennel and Cannellini
Makes 1 serving

INGREDIENTS
180 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
150 g Fennel bulb
150 g Cannellini beans, tinned and drained (Drained weight.)
200 g Passata
50 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.)
8 g Olive oil
2 cloves, about 6 g Garlic
A pinch Chilli flakes
A handful, chopped Fresh parsley

METHOD
1. Slice the fennel thinly and soften it in the oil over a medium heat for ten minutes, until it has lost its crunch and started to colour.
2. Add the sliced garlic and chilli flakes for one minute, then the wine. Let it bubble away almost entirely.
3. Add the passata and beans and simmer for five minutes.
4. Add the prawns and cook for three minutes, turning once, until pink right through. Parsley, salt and pepper.

Contains crustaceans and sulphites.

RECIPE NOTES
Fennel needs the full ten minutes. Undercooked it tastes of aniseed and little else; softened it goes sweet and sits under the prawns properly.
No stock in the pan. The wine and the passata make the sauce, so it carries no celery flag.

Full recipe: https://www.getfuel8.com/recipes/prawns-braised-fennel-cannellini
