250 ml (1 cup)lemon juice, plus ½ lemon, thinly sliced into rounds
250 ml (1 cup)white wine vinegar
4golden shallots, thinly sliced on a mandolin
½fennel bulb, thinly sliced on a mandolin, fronds reserved
1long red chilli, split
1garlic clove, crushed
1fresh bay leaf
250 ml (1 cup)extra-virgin olive oil
60 ml (¼ cup)lime juice
2 tbspWorcestershire sauce
25 mlextra-virgin olive oil
½garlic clove, grated on a microplane
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.
For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.
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.