Browse All Recipes

Pickled prawns with heirloom tomatoes and Tabasco dressing

Australian Gourmet Traveller recipe for pickled prawns with heirloom tomatoes and Tabasco dressing.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 35 mins preparation
  • 5 mins cooking plus pickling
  • Serves 6 - 8
  • Print
Pickled prawns with heirloom tomatoes and Tabasco dressing


  • 150 gm baby green beans, trimmed
  • 1 kg heirloom tomatoes, thickly sliced
  • 500 gm heirloom cherry tomatoes, larger ones halved
  • 1 celery heart, thinly sliced, leaves reserved
  • To serve: sourdough bread, thickly sliced, grilled
Pickled prawns
  • 1 tbsp coriander seeds
  • 1 tsp celery seeds and fennel seeds
  • 2 allspice
  • 1 kg cooked prawns, cleaned, tails intact
  • 250 ml lemon juice, plus ½ lemon, thinly sliced into rounds (1 cup)
  • 250 ml white wine vinegar (1 cup)
  • 4 golden shallots, thinly sliced on a mandolin
  • ½ fennel bulb, thinly sliced on a mandolin, fronds reserved
  • 1 long red chilli, split
  • 1 garlic clove, crushed
  • 1 fresh bay leaf
  • 250 ml extra-virgin olive oil (1 cup)
Lime-Tabasco dressing
  • 60 ml lime juice (¼ cup)
  • 2 tbsp Worcestershire sauce
  • 25 ml extra-virgin olive oil
  • ½ garlic clove, grated on a microplane
  • To taste: Tabasco


  • 1
    For pickled prawns, crush spices in a mortar and pestle. 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 leave to marinate in the fridge overnight. Pickled prawns will keep refrigerated for 3 days.
  • 2
    For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
  • 3
    Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.


Drink Suggestion: Chilled vodka. Drink suggestion by Max Allen