© Tracey Kusiewicz
Grilled prawns with garlic-fennel dip
This appetizer is so good, don't be surprised if guests lick up the last of the roasted garlic-fennel dip!
It always feels good to serve something not only delicious, but healthy too. Garlic and fennel go very well together. Garlic contains allicin, which is known to have antibacterial, antiviral, antifungal and antioxidant properties.
For the dip
1 tbsp. (15 ml) grapeseed oil
10 garlic cloves, unpeeled
¼ c. (60 ml) sour cream
2 tbsp. (30 ml) flaxseed oil
1 tsp. (5 ml) ground fennel
pinch Spanish paprika
For the prawns
¼ c. (60 ml) plain low-fat yogurt
1 tbsp. (15 ml) garam masala
1 tsp. (5 ml) fennel seeds, ground or kept whole
1 tsp. (5 ml) ground cardamom
1 tsp. (5 ml) Spanish paprika
salt to taste
18 large raw prawns, heads removed, shelled and deveined
18 metal or wooden skewers
6 lime wedges
To make the dip, heat the oil in a skillet over medium-low heat. Add the garlic cloves and cook for 5 minutes, stirring regularly. Remove from the heat. When the garlic is cool, remove the skins and mash the flesh with a fork.
In a medium bowl, combine the mashed garlic, sour cream, oil, ground fennel, salt and paprika. Whisk the mixture until it is thoroughly combined. Refrigerate.
To make the prawns, combine the yogurt, garam masala, fennel seeds, cardamom, paprika and salt in a large bowl, and mix well. Add the prawns and stir to coat them with the mixture. Cover and refrigerate for 20 minutes.
Preheat the barbecue to medium heat. (If using wooden skewers, soak them in water for 30 minutes before using.)
Thread one prawn onto each skewer. Gently place the skewers on the preheated grill, turning frequently until the prawns are cooked, about 3 minutes. Serve with lime wedges and the garlic-fennel dip. Serves 4.
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