Peel and de-seed the red peppers. Cut into 1cm strips and then cut again into pieces.
Peel and thinly slice the carrots.
Wash and cut the spring onions (white part only) in to 4 or 6 pieces depending on the size.
Wash and cut the courgettes in half lengthways then slice finely.
Wash and finely dice the fennel.
Strip the mint and coriander leaves from their stalks and chop.
Zest the limes.
Bring a large pan of salted water to the boil and blanch the fennel, cooking briefly for just 3 minutes. Drain and set aside.
Sweat the carrots and spring onions in a hot frying pan with 2 tablespoons of olive oil and a pinch of salt. Add 1 tablespoon of cumin and 1 tablespoon of honey and cook for 1 minute. Add ½ a glass of water, cover and cook for 4 minutes. Stop cooking as soon as the water has evaporated and then set aside.
Sweat the courgettes in a hot frying pan with 2 tablespoons of olive oil, a pinch of salt and the unpeeled garlic clove, flattened first under your hand. Cook for two minutes and then set aside. Use the same pan to sweat the peppers in the same way.
Mix all the vegetables together in a bowl and add the raisins, herbs and lemon zest. Check the seasoning and add 2 tablespoons of balsamic vinegar then set aside.
Peel the tiger prawns and use a sharp knife to remove the black spine. Season with salt, a pinch of piment d'Espelette and a splash of olive oil.
Slice the filo pastry into julienne strips and then roll around each prawn. Cook for 1 minute on each side in a very hot pan with the groundnut oil. Beware, they burn very easily! Don't hesitate to lower the heat if it seems too hot!
Serve the tiger prawns on a flat plate, on and around the vegetables. Finish with a splash of extra virgin oilve oil.