Split the prawns in half lengthwise.
In a 12 to 14-inch saute pan, heat the oil until smoking. Add the prawns, garlic and jalapenos and cook until the prawns have turned red on 1 side but the garlic is still light brown. Add the wine and turn the prawns over to cook 1 more minute. Add the mint and fennel and toss through. Pour into a warm serving bowl and serve.
Recipe copyright 2000, Mario Batali. All Rights Reserved.