AT A GLANCE
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
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
||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).
||Serve prawns with rye crackers, crème fraîche, pickled fennel (from pickled prawns) and fennel fronds.
CHILLIES, CORIANDER, PARTY, LEMONS, FENNEL, SEAFOOD, GARLIC, MODERN AUSTRALIAN, SPRING, DRINK SUGGESTION, SNACK, PRAWNS
CRISP FRAGRANT RIESLING.
, suggested by MAX ALLEN