Any small soft rolls work for this starter; we also have an
excellent soft pull-apart roll
recipe you can try. Start this recipe a day
ahead to pickle the prawns.
200 gmmayonnaise2 tspTabasco, or to taste1small garlic clove, finely choppedFinelygrated rind and juice of ½ lemon, or to tasteTo serve:buttered soft rolls, thickly sliced heirloom tomatoes, celery leaves and lemon wedgesVodka-pickled prawns2 tsp eachcoriander seeds and celery seeds1 kgcooked prawns, peeled, tails intact200 mllemon juice, plus ½ lemon extra, thinly sliced200 mlwhite vinegar100 mlvodka2golden shallots, thinly sliced2long red chillies, split in half1garlic clove, thinly sliced250 ml(1 cup) extra-virgin olive oilCelery salt1/3 cup(loosely packed) celery leaves1½ tbspsea salt flakesFinelygrated rind of ½ lemon
For vodka-pickled prawns, finely crush coriander and celery seeds with a mortar and pestle, then 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 refrigerate overnight to marinate. Pickled prawns will keep refrigerated for 3 days.
For celery salt, preheat oven to 180C. Spread celery leaves over an oven tray and roast, stirring occasionally, until dried (6-8 minutes). Cool, then coarsely grind with salt and lemon rind with a mortar and pestle. Store in an airtight container until required. Celery salt will keep for several weeks, but the flavour is brightest when used within a couple of days.
Combine mayonnaise, Tabasco, garlic, lemon rind and juice in a bowl, season to taste, mix well and refrigerate for flavours to infuse (30 minutes and up to a week).
To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.