Prawns with Honey Sauce
These sweet and sour prawns can be eaten as an appetizer or served with steamed rice as a main dish.
4 large prawns
1 glass wine of unripe grape
or 1 glass of lemon juice and 1/2 white wine
1/2 tbs brown fennel seeds
1 sour apple grated
3 tbs honey
1 tsp niggela seeds
a little olive oil
Sauté the prawns in the oil and once they are half done add the fennel seeds and then the apple.
Immediately douse the prawns with the juice.
Leave it until the liquids are half drained and add the honey.
When the sauce thickens serve and if you like sprinkle with some niggela seeds.