Ingredients (4 serves) :

8 fresh giant tiger prawn tails
2 cups rice bubbles
1 tbsp. bush spices
½ cup self-rising flour
2 tbsp. water
2 fennel bulbs
500ml chicken stock
1 orange
1 grapefruit
2 limes
1 tbsp. Butter
2 tbsps. sesame oil
12 pces. cherry tomatoes
Salt and pepper

• Cut 1 fennel bulb in 1cm length segments. Pour the chicken stock in a pot and make it boil. Then pour the fennel segments in the boiling stock and braise them for 3 min. Strain the fennel segments and cool them down.
• Slice the other fennel bulb and cherry tomatoes thinly. Peal the citrus and make some segments of all of them. Dice those segments roughly and mix them with the sesame oil, 1tbsp. of bush spices and a pinch of salt. Mix all together in a bowl.
• Stir in a bowl the rice bubbles, 1tbsp of bush spices and some salt. In another bowl make the batter with the self-rising flour, the water and some salt. Then dip the prawn tails, first in the batter and then in the rice bubbles mix to create a crust.
• In a hot pan melt the butter; add the fennel segments, some seasoning and pan sear them until they’re getting golden brown.
• In a deep fryer (180°c) or in a pan with some hot vegetable oil, fry the prawn tails until they’re getting a nice golden brown color.
• For plating, display the fennel segments on the bottom of a plate or bowl, then the crunchy fennel salad and finally the prawn tails.

Tips of the chef: You can season the rice bubbles with your favorite spices instead of the bush spices to give to this dish your on touch.