The prawns could be peeled before they're
served, but getting a bit messy is part of the fun. Begin this
recipe at least three days ahead to pickle the tomatoes.
200 gmmayonnaiseJuice and finely grated rind of 1 lemon, plus lemon wedges to serve2 tspTabasco½ tspcayenne pepper1garlic clove, finely grated2.5 kgcooked prawns4pale celery stalks, sliced into ribbons on a mandoline, leaves reservedButtered soft rolls and finely chopped chives, to servePickled tomatoes4tomatoes, tops and bases scored2golden shallots, thinly sliced2thyme sprigs250 ml(1 cup) white wine vinegar70 gmcaster sugar1½ tbspsea salt1 tbspcrushed black peppercorns
For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel. Slice tomatoes into thick rounds and layer in sterilised jars with shallot and add thyme. Bring remaining ingredients and 250ml water to the boil in a saucepan, stirring until sugar and salt dissolve, then pour into jars, ensuring tomatoes are covered, seal and cool. Refrigerate to pickle for 3 days and up to 3 months (if jars remain sealed).
To make a Tabasco mayo, mix mayonnaise, lemon juice and rind, Tabasco, cayenne and garlic in a bowl, season to taste and refrigerate for up to 5 days.
Serve prawns with mayo, pickled tomatoes, celery, rolls, chives and lemon wedges.