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1
Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight.
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2
Preheat the oven to 400 degrees F.
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3
Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot.
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4
Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan.
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5
Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly.
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6
This will give them a gently curled shape.
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7
Cook until they begin to turn pink around the edges, about 2 minutes.
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8
Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer.
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9
Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices.
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10
Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil.
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11
Toss well, taste for balance and reserve.
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12
To serve, place 1/4 of the watercress on 4 plates.
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13
Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices.
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14
Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature.
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15
This is my favorite spice mixture.
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16
There is almost nothing it doesn't taste good on or in.
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17
Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup.
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18
If you don't have time to make it, we do it for you, with our Fennel Spice Rub
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19
1 cup fennel seeds
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20
3 tablespoons coriander seeds
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21
2 tablespoons white peppercorns
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22
3 tablespoons kosher salt
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23
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
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24
Watch carefully, tossing frequently so the seeds toast evenly.
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25
When light brown and fragrant, pour the seeds onto a plate to cool.
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26
They must be cool before grinding, or they will gum up the blades.
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27
Pour the seeds into a blender and add the salt.
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28
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
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29
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
