Peel the prawns and remove the heads if they have them. Heat up a pot over moderate-high heat and when it’s ready add the prawn shells and the oil and fry until all the shells have turned red. Add the spring onions and
Sauté the onion, ginger, garlic and pine nuts in half the olive oil to soften, but don’t colour them. Stir in the goji berries and the rice then add
Take a Tablespoon of the filling and place in the centre of the leaf near the stem edge. Fold this end up and over the filling, then fold both sides towards the middle and roll up like a small cigar. Place on a tray while you roll the remaining dolmas. You can either cook dolmas in a wide pan with a tight-fitting lid, or in the oven in a covered casserole. Lay the 12 remaining vine leaves on the bottom of the pan or the casserole to prevent the dolmas sticking to the dish. Place the dolmas on top, packing them in fairly tight. Slice the lemon and tuck it between the dolmas, then drizzle over the anise liqueur and the remaining olive oil. Put the lid on and either
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