Ingredients:

• 1 tablespoon Chef Approved Olive oil
• Two cloves Garlic minced
• ½ Tsp. of Fennel Seeds
• 1 Tsp. Smoked Paprika
• 150g of Chef Prestige? King Prawns(defrosted)
• 75 ml dry white wine (didn’t you have some cooking wine launching)
• 300g of Chef Approved Plum Tomatoes
• 2 Tbsp. of cooked White Beans (Haricot or Butter)
• Salt and Pepper
• 1 Tbsp. Chopped fresh parsley
• Optional fresh basil to dress

Method

1. Heat the olive oil over a low heat. Add the garlic and cook gently for about 1 minute until fragrant.
2. Add the fennel seeds and smoked paprika and fry for 10–15 seconds. Turn heat up high, add prawns. Cook for a minute or so, turning occasionally, until they turn pink.
3. Add 75ml dry white wine, boil off alcohol, add plum tomatoes and simmer.
4. Add the white beans.
5. Let it simmer for another few minutes until sauce is thickened and prawns are cooked.
6. Season with salt and pepper to taste. Scatter over fresh basil if using.