Speedy Fennel Prawns with Butter Bean Mash

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 Good Housekeeping Cookery TeamPublished: 03 June 2021

Jump to recipe

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

Advertisement - Continue Reading Below

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:

What to read next

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

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

Advertisement - Continue Reading Below