1/4 cup (60ml) olive oil
1 eschalot, finely chopped
3 garlic cloves, finely chopped
1 each long red and green chilli, seeds removed, finely chopped
1kg cooked prawns, peeled (tails intact), deveined
1/4 cup (60ml) chicken stock
1/4 cup (60ml) dry white wine
2 fennel bulbs, thinly sliced, fronds reserved
4 navel or blood oranges, skin and pith removed, segmented
LEMON YOGHURT DRESSING
1 cup (280g) natural yoghurt
1 tbsp olive oil
Juice of 1 lemon, plus wedges to serve
Combine the dressing ingredients in a bowl and season. Set aside.
Heat oil in a frying pan over medium-high heat, add eschalot and fry for 1-2 minutes until softened, then add garlic and red and green chilli. Cook for a further 30 seconds or until fragrant, then add the prawns, stirring to coat. Add the stock and wine, then season and simmer for 1-2 minutes until warmed through. Remove pan from heat.
Divide fennel and orange segments among serving plates. Top with the prawns and drizzle with some of the oil and chilli from the pan. Scatter over fennel fronds and drizzle with a little dressing, then season. Serve salad with remaining dressing and lemon wedges.