1Rinse the fennel; keep the fluff for the marinade. Chisel them. Cut the fennel bulb to thin strips.
2After getting the orange zest for cooking the fennel, mix all the ingredients of the marinade together. Mix the raw prawn tails with the marinade in a salad bowl, then put it in the refrigerator for 15 minutes.
3Fill the water tank to the maximum volume. Put the fennel strips in a perforated tray. Add the orange zests and close it. Cook for 15 minutes.
4Shake dry the prawn tails and form 4 brochettes. Put them in a second tray and put it on top of the tray containing the fennel.
5Cook the whole thing for another 5 minutes. Move the cooked ingredients to a plate and let them cool. Sprinkle with the sesame seeds. Season the fennel with salt and pepper.
6Prepare the sauce by mixing the oil and the marmalade. Enjoy the prawn tail and the fennel with the sauce.
Marinated prawn brochette and fennel, with orange sauce
1Rinse the fennel; keep the fluff for the marinade. Chisel them. Cut the fennel bulb to thin strips.
2After getting the orange zest for cooking the fennel, mix all the ingredients of the marinade together. Mix the raw prawn tails with the marinade in a salad bowl, then put it in the refrigerator for 15 minutes.
3Fill the water tank to the maximum volume. Put the fennel strips in a perforated tray. Add the orange zests and close it. Cook for 15 minutes.
4Shake dry the prawn tails and form 4 brochettes. Put them in a second tray and put it on top of the tray containing the fennel.
5Cook the whole thing for another 5 minutes. Move the cooked ingredients to a plate and let them cool. Sprinkle with the sesame seeds. Season the fennel with salt and pepper.
6Prepare the sauce by mixing the oil and the marmalade. Enjoy the prawn tail and the fennel with the sauce.
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Easy
Less than 1 hour
