Pickled Prawns

Ingredients for Pickled Prawns

• 1 medium carrot, cut into thin rounds

• 1 medium bulb fennel, thinly sliced

• 1 medium courgette, cut into half moons

• 3 teaspoons kosher salt, divided, plus more for blanching

• 1 red onion, julienned

• 1 red pepper, julienned

• 5 cloves garlic, thinly sliced

• 2 teaspoons whole coriander

• 2 teaspoons cumin seeds

• 1 teaspoon caraway seed

• 1 teaspoon fennel seed

• 240ml olive oil, divided

• 240ml white wine

• 1 cup white wine vinegar

• 2 tablespoons thyme leaves

• 900g prawns, peeled, deveined, tails removed

• 2 tablespoons flat-leaf parsley, chopped

How to make Pickled Prawns

Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and courgette until firm-tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into an ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 teaspoon salt. Chill in refrigerator until you are ready to assemble dish.

Make pickled vegetables: In a sauté pan over medium-low heat, heat 1/2 olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.

Meanwhile, bring salted water to a boil in a large pot, then turn off heat. Stir in prawns and let cook until firm but still slightly translucent in the centre, 1-2 minutes depending on size of prawns. Place cooked prawns in a nonreactive dish and sprinkle with remaining 1 teaspoon salt. Then pour pickled vegetable mixture over prawns.

Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, stir in blanched vegetables and remaining 120ml olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.