Prawn rolls with pickled tomatoes and celery

AT A GLANCE

  • Serves 8 people

The prawns could be peeled before they're served, but getting a bit messy is part of the fun. Begin this recipe at least three days ahead to pickle the tomatoes.

  • 200 gm mayonnaise
  • Juice and finely grated rind of 1 lemon, plus lemon wedges to serve
  • 2 tsp Tabasco
  • ½ tsp cayenne pepper
  • 1 garlic clove, finely grated
  • 2.5 kg cooked prawns
  • 4 pale celery stalks, sliced into ribbons on a mandoline, leaves reserved
  • Buttered soft rolls and finely chopped chives, to serve
  •  
  • Pickled tomatoes
  • 4 tomatoes, tops and bases scored
  • 2 golden shallots, thinly sliced
  • 2 thyme sprigs
  • 250 ml (1 cup) white wine vinegar
  • 70 gm caster sugar
  • 1½ tbsp sea salt
  • 1 tbsp crushed black peppercorns
01   For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel. Slice tomatoes into thick rounds and layer in sterilised jars with shallot and add thyme. Bring remaining ingredients and 250ml water to the boil in a saucepan, stirring until sugar and salt dissolve, then pour into jars, ensuring tomatoes are covered, seal and cool. Refrigerate to pickle for 3 days and up to 3 months (if jars remain sealed).
02   To make a Tabasco mayo, mix mayonnaise, lemon juice and rind, Tabasco, cayenne and garlic in a bowl, season to taste and refrigerate for up to 5 days.
03   Serve prawns with mayo, pickled tomatoes, celery, rolls, chives and lemon wedges.

Topics:

TOMATOES, SPRING, SNACK, BREAD, PARTY

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

KIRSTEN BOOKALLIL AND EMMA KNOWLES

Drinking Suggestion:

CANS OF COLD LAGER. , suggested by MAX ALLEN

FEATURED IN

Nov 2017

Nov 2017

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