Back to Recipe Menu

Pan seared prawns with cannellini beans, lemon & fennel salad and Tartufo dressing


  • Preheat oven to 170°C .
  • Slice a little off the bottom of the garlic head and sprinkle with a little olive oil and seasonings. Then roast in oven for 15-20 mins and flatten out each clove with a knife.
  • At the same time, mix together the cannellini beans, 150 ml olive oil, juice of 1 lemon and seasonings. Set aside in a warm place.
  • In another bowl, combine the remaining lemon juice with the truffle oil, 100 ml olive oil and roasted garlic to taste.
  • Then heat a thin layer of oil in a large pan and quickly sear the prawns. Add seasonings and fennel. Toss well and add the shallots and cannellini bean mixture. Toss again and stir through the truffle dressing to taste. Then toss through the chives and parsley and serve mounded on individual plates. 
  • from Arni Sleeman - Melbourne chef


  • 1 garlic head
  • extra virgin olive oil
  • freshly ground salt & pepper
  • 1½ cups canned cannellini beans, rinsed & drained
  • juice of 2½ lemons
  • filament scraped from 1 large field mushroom
  • 20-25 ml truffle oil
  • 1 fennel heart, finely sliced & tops picked
  • 1-2 shallots, finely sliced
  • 12 green king prawns, heads removed, deveined & peeled, tail intact & butterflied
  • ½ bunch chives, finely chopped
  • 1 tbsp freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm