Speedy Fennel Prawns with Butter Bean Mash

Name: Speedy Fennel Prawns with Butter Bean Mash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 tsp. vegetable oil; 2 garlic cloves, crushed; 1 large fennel bulb, halved and thinly sliced; 350 g raw peeled king prawns; 1 tsp. dried chilli flakes; 50 mL dry white wine; 150 mL full-fat crème fraiche; Small handful parsley, leaves picked and roughly chopped, to garnish; 25 g butter; 3 x 400g tins butter beans, drained and rinsed; 200 mL hot vegetable stock; Finely grated juice and zest 1 lemon; 25 g Parmesan, finely grated

If you fancy something a little spicier, add an extra tsp chilli flakes when frying the prawns. If you’d like a smoother mash, use a stick blender to purée the beans.

By The GH Kitchen TeamPublished: 03 June 2021

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Creamy and zesty prawns sit on top of a butter bean mash and is ready in just 20min!

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

445

Ingredients

3 tsp. vegetable oil

For the prawns

2 garlic cloves, crushed
1 large fennel bulb, halved and thinly sliced
350 g raw peeled king prawns
1 tsp. dried chilli flakes
50 ml dry white wine
150 ml full-fat crème fraiche
Small handful parsley, leaves picked and roughly chopped, to garnish

For the mash

25 g butter
2 garlic cloves, crushed
3 x 400g tins butter beans, drained and rinsed
200 ml hot vegetable stock
Finely grated juice and zest 1 lemon
25 g Parmesan, finely grated

Directions

1. Step 1First cook the prawns. Heat 2tsp oil in a medium frying pan over medium heat. Add garlic, fennel and 1tbsp water and cook for 5min, stirring occasionally, until the fennel is beginning to soften.
2. Step 2Add prawns and chilli to the pan, cook for 2min until the prawns are beginning to go pink. Add the white wine, increase heat to high and bubble briefly until reduced by half. Stir in the crème fraiche and bubble until slightly reduced and the prawns are cooked through; season.
3. Step 3Meanwhile make the mash. Heat butter and remaining 1tsp oil in a medium pan over medium-high heat. Add garlic and fry for 1min, until fragrant. Add butter beans and stock, bring to the boil then simmer for 3min, stirring occasionally. Remove from heat and mash until fairly smooth. Stir through lemon zest, juice, Parmesan and some seasoning.
4. Step 4Divide the mash between 4 bowls, top with the prawns and fennel and sprinkle over the parsley. Serve

Per serving:

Calories: 445
Protein: 27g
Total fat: 26g
Saturates: 15g
Carbs: 18g
Total sugars: 4g
Fibre: 10g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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