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Bush fennel fried prawns with finger limes and samphire salsa

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

Australian native ingredients and Australian prawns are perfect for Australia Day. Samphire is a succulent foraged from the coastline and Finger Limes have caviar like pearls with a lovely citrus finish.

Bush fennel fried prawns with finger limes and samphire salsa

 1 kg large green prawns, peeled tails intact
 1 cup cornflour
 1 cup self raising flour
 1 ½ cups chilled soda water
 Vegetable oil for deep frying
 6 finger limes, halved and pearls removed
Fennel Salt and Pepper
 2 tsp fennel seeds
 1 tsp black peppercorns
 2 tsp salt
Samphire Salsa
 1 cup fresh samphire, roughly chopped
 3 cornichons, finely chopped
 1 tbsp chopped mint
 1 tbsp chopped parsley
 2 tbsp lemon juice
 ¼ cup olive oil
For the fennel salt and pepper:

Place the fennel and pepper in a small dry saucepan over medium heat.


Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat.


Add the salt and use a mortar and pestle to pound to a powder.

For the samphire salsa:

Place the samphire, cornichons, mint, parsley, lemon juice and olive oil in a bowl and mix to combine.

For the bush fennel fried prawns:

Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl.


Heat oil in a large deep saucepan or wok over medium heat until the temperature reaches 180°C.


Working in batches, dust the prawns with the flour, then dip into the batter and carefully lower into the oil.


Cook for 3 minutes or until crisp and golden. Drain on paper towel.


Sprinkle with fennel salt and top with finger lime pearls.


Serve with fresh samphire salsa.

Serves 4.