I found this recipe earlier in the year in a Gourmet Traveller magazine and tried it for my Christmas in July party.
These PICKLED PRAWNS would be great to serve at this time of the year as part of an entrée or antipasto.
Lots of ingredients but it’s really easy to make. You will need a big sterilised jar. To sterilise the jar, wash it in hot soapy water, rinse well and put in the oven at 120°C until dry. Cool before using.
1 tbsp coriander seeds
1 tsp celery seeds and fennel seeds
1 kg cooked prawns, cleaned, tails intact
250ml (1 cup) lemon juice, plus 1/2 lemon, thinly sliced into rounds
250ml (1 cup) white wine vinegar
4 golden shallots, thinly sliced on a mandolin
1/2 fennel bulb, thinly sliced on a mandolin
1 long red chilli, split
1 garlic clove, crushed
1 fresh bay leaf
250ml (1 cup) extra-virgin olive oil
- Crush spices in a mortar and pestle. Combine with remaining ingredients, except oil, in large bowl, season to taste and pack in a large sterilised jar or container. Top with oil and leave to marinate in the fridge overnight.
Pickled prawns will keep refrigerated for 3 days.
I used normal shallots and a dried bay leaf. I sliced the fennel and shallots by hand because I don’t have a mandolin.