This is such a tasty and easy snack or canapé to have with
drinks. Sealed in a jar with oil, the prawns will keep refrigerated
for a week. Start this recipe two or three days ahead to pickle the
1 tbspcoriander seeds1 tbspblack peppercorns2 tspfennel seeds1 kgcooked king prawns, peeled, cleaned, tails intact250 ml(1 cup) white wine vinegar125 ml(½ cup) lemon juice, plus ½ lemon, thinly sliced1small fennel bulb, thinly sliced on a mandolin, fronds reserved, to serve1long red chilli, split2garlic cloves, crushed250 ml(1 cup) extra-virgin olive oil (you may need a little extra)To serve:rye crackers and crème fraîche
Crush spices with a mortar and pestle, then combine with remaining ingredients except oil in a bowl and season to taste. Transfer to a 1.5-litre sterilised glass jar, top with oil, cover and refrigerate to pickle (2-3 days).
Serve prawns with rye crackers, crème fraîche, pickled fennel (from pickled prawns) and fennel fronds.