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Pickled prawns and fennel with rye crackers

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 prawns.

You'll need

1 tbsp coriander seeds 1 tbsp black peppercorns 2 tsp fennel seeds 1 kg cooked king prawns, peeled, cleaned, tails intact 250 ml (1 cup) white wine vinegar 125 ml (½ cup) lemon juice, plus ½ lemon, thinly sliced 1 small fennel bulb, thinly sliced on a mandolin, fronds reserved, to serve 1 long red chilli, split 2 garlic cloves, crushed 250 ml (1 cup) extra-virgin olive oil (you may need a little extra) To serve: rye crackers and crème fraîche


  • 01
  • 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).
  • 02
  • Serve prawns with rye crackers, crème fraîche, pickled fennel (from pickled prawns) and fennel fronds.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Crisp fragrant riesling.

Featured in

Nov 2015

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