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 gm mayonnaise
- 2 tsp Tabasco
- ½ tsp cayenne pepper
- 1 garlic clove, finely grated
- 2.5 kg cooked prawns
- 4 pale celery stalks, sliced into ribbons on a mandoline, leaves reserved
- 4 tomatoes, tops and bases scored
- 2 golden shallots, thinly sliced
- 2 thyme sprigs
- 250 ml (1 cup) white wine vinegar
- 70 gm caster sugar
- 1½ tbsp sea salt
- 1 tbsp crushed black peppercorns
- 1For 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).
- 2To 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.
- 3Serve prawns with mayo, pickled tomatoes, celery, rolls, chives and lemon wedges.
Drink Suggestion: Cans of cold lager. Drink suggestion by Max Allen