Name: Pickled prawns and fennel with rye crackers
Prep time: 20 min
Total time: 20 min
Yield: 6 - 8
Ingredients: 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

Pickled prawns and fennel with rye crackers

Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.

Serves 6 - 8

Prep

20M

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.

Ingredients

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

Method

Main

1.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).

2.Serve prawns with rye crackers, crème fraîche, pickled fennel (from pickled prawns) and fennel fronds.