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 gm mayonnaise
- 2 tsp Tabasco, or to taste
- 1 small garlic clove, finely chopped
- 2 tsp each coriander seeds and celery seeds
- 1 kg cooked prawns, peeled, tails intact
- 200 ml lemon juice, plus ½ lemon extra, thinly sliced
- 200 ml white vinegar
- 100 ml vodka
- 2 golden shallots, thinly sliced
- 2 long red chillies, split in half
- 1 garlic clove, thinly sliced
- 250 ml (1 cup) extra-virgin olive oil
- 1/3 cup (loosely packed) celery leaves
- 1½ tbsp sea salt flakes
- 1For 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.
- 2For 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.
- 3Combine 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).
- 4To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.
Drink Suggestion: A Bloody Mary, of course. Drink suggestion by Max Allen