Heat olive oil in large non-stick frying pan over high heat. Add garlic, fennel seed and chili flakes. Stir. Let cook about 1 minute until garlic just begins to brown. Add prawns and continue to cook, stirring occasionally until prawns just turn pink, about 2-3 minutes. Add the sliced fennel bulb, grapes and salt and continue to cook for 2 more minutes. Add white wine or vermouth and simmer briefly only about 30 seconds. Add butter and swirl pan to incorporate. Adjust seasoning to taste; sprinkle with fennel grass and serve.
No serving suggestions.
Calories 367; Protein 35 g; Fat 17 g; Calories from Fat 43 %; Carbohydrates 15 g; Cholesterol 23 mg; Fiber 3 g; Sodium 180 mg.