AT A GLANCE
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.
|01||For 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.|
|02||For 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.|
|03||Combine 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).|
|04||To serve, drain prawns from marinade and serve with Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes and celery leaves.|
A BLOODY MARY, OF COURSE. , suggested by MAX ALLEN