Pickled prawns and fennel with rye crackers

AT A GLANCE

  • Serves 6 - 8 people

This is such a tasty and easy snack or canapé to have with drinks. Sealed in a jar with oil, the prawns will keep refrigerated for a week. Start this recipe two or three days ahead to pickle the prawns.

  • 1 tbsp coriander seeds
  • 1 tbsp black peppercorns
  • 2 tsp fennel seeds
  • 1 kg cooked king prawns, peeled, cleaned, tails intact
  • 250 ml (1 cup) white wine vinegar
  • 125 ml (½ cup) lemon juice, plus ½ lemon, thinly sliced
  • 1 small fennel bulb, thinly sliced on a mandolin, fronds reserved, to serve
  • 1 long red chilli, split
  • 2 garlic cloves, crushed
  • 250 ml (1 cup) extra-virgin olive oil (you may need a little extra)
  • To serve: rye crackers and crème fraîche
01   Crush spices with a mortar and pestle, then combine with remaining ingredients except oil in a bowl and season to taste. Transfer to a 1.5-litre sterilised glass jar, top with oil, cover and refrigerate to pickle (2-3 days).
02   Serve prawns with rye crackers, crème fraîche, pickled fennel (from pickled prawns) and fennel fronds.

Topics:

CHILLIES, CORIANDER, PARTY, LEMONS, FENNEL, SEAFOOD, GARLIC, MODERN AUSTRALIAN, SPRING, DRINK SUGGESTION, SNACK, PRAWNS

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

CRISP FRAGRANT RIESLING. , suggested by MAX ALLEN

FEATURED IN

Nov 2015

Nov 2015

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