Thaw the prawns and pat them dry with paper towels.
Prepare the fennel by removing the tough outer layer, then thinly slice the bulbs and chop the green fronds. Peel and mince the garlic, removing the green germ for milder flavor.
Heat the olive oil in a large frying pan over high heat. Add the garlic and fennel, reduce to medium heat, and sauté for 10 minutes until lightly golden.
Wash and dry the tomatoes, then cut into quarters.
Add the prawns to the pan, season with salt and freshly ground pepper. Cook over high heat for 5 minutes, shaking the pan frequently to ensure even cooking.
Transfer to a serving dish, sprinkle with reserved chopped fennel fronds, and garnish with tomato wedges. Serve hot for the best flavor.
