Pickled prawns with heirloom tomatoes and Tabasco dressing


Try chipotle or habanero Tabasco in the dressing for an even spicier result. Begin this recipe a day ahead to pickle the prawns.

You'll need

150 gm baby green beans, trimmed 1 kg heirloom tomatoes, thickly sliced 500 gm heirloom cherry tomatoes, larger ones halved 1 celery heart, thinly sliced, leaves reserved To serve: sourdough bread, thickly sliced, grilled   Pickled prawns 1 tbsp coriander seeds 1 tsp celery seeds and fennel seeds 2 allspice 1 kg cooked prawns, cleaned, tails intact 250 ml (1 cup) lemon juice, plus ½ lemon, thinly sliced into rounds 250 ml (1 cup) white wine vinegar 4 golden shallots, thinly sliced on a mandolin ½ fennel bulb, thinly sliced on a mandolin, fronds reserved 1 long red chilli, split 1 garlic clove, crushed 1 fresh bay leaf 250 ml (1 cup) extra-virgin olive oil   Lime-Tabasco dressing 60 ml (¼ cup) lime juice 2 tbsp Worcestershire sauce 25 ml extra-virgin olive oil ½ garlic clove, grated on a microplane To taste: Tabasco

Method

  • 01
  • For pickled prawns, crush spices in a mortar and pestle. Combine with remaining ingredients, except oil, in a large bowl, season to taste and pack into 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.
  • 02
  • For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
  • 03
  • Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Chilled vodka.

Featured in

Dec 2013

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