Name: Pickled prawns with heirloom tomatoes and Tabasco dressing
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6 - 8
Ingredients: 150 gm baby green beans, trimmed; 1 kg heirloom tomatoes, thickly sliced; 500 gm heirloom cherry tomatoes, larger ones halved; 1 celery heart, thinly sliced, leaves reserved; To serve: sourdough bread, thickly sliced, grilled; Pickled prawns; 1 tbsp coriander seeds; 1 tsp celery seeds and fennel seeds; 2 allspice; 1 kg cooked prawns, cleaned, tails intact; 250 ml lemon juice, plus ½ lemon, thinly sliced into rounds (1 cup); 250 ml white wine vinegar (1 cup); 4 golden shallots, thinly sliced on a mandolin; ½ fennel bulb, thinly sliced on a mandolin, fronds reserved; 1 long red chilli, split; 1 garlic clove, crushed; 1 fresh bay leaf; 250 ml extra-virgin olive oil (1 cup); Lime-Tabasco dressing; 60 ml lime juice (¼ cup); 2 tbsp Worcestershire sauce; 25 ml extra-virgin olive oil; ½ garlic clove, grated on a microplane; To taste: Tabasco

Pickled prawns with heirloom tomatoes and Tabasco dressing

Australian Gourmet Traveller recipe for pickled prawns with heirloom tomatoes and Tabasco dressing.

Serves 6 - 8

Prep

35M

Cook

Total

40M

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Ingredients

150 gm baby green beans, trimmed

1 kg heirloom tomatoes, thickly sliced

500 gm heirloom cherry tomatoes, larger ones halved

1 celery heart, thinly sliced, leaves reserved

To serve: sourdough bread, thickly sliced, grilled

Pickled prawns

1 tbsp coriander seeds

1 tsp celery seeds and fennel seeds

2 allspice

1 kg cooked prawns, cleaned, tails intact

250 ml lemon juice, plus ½ lemon, thinly sliced into rounds (1 cup)

250 ml white wine vinegar (1 cup)

4 golden shallots, thinly sliced on a mandolin

½ fennel bulb, thinly sliced on a mandolin, fronds reserved

1 long red chilli, split

1 garlic clove, crushed

1 fresh bay leaf

250 ml extra-virgin olive oil (1 cup)

Lime-Tabasco dressing

60 ml lime juice (¼ cup)

2 tbsp Worcestershire sauce

25 ml extra-virgin olive oil

½ garlic clove, grated on a microplane

To taste: Tabasco

Method

Main

1.For pickled prawns, crush spices in a mortar and pestle. 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 leave to marinate in the fridge overnight. Pickled prawns will keep refrigerated for 3 days.

2.For lime-Tabasco dressing, whisk ingredients together in a bowl, season generously to taste and set aside until required.

3.Blanch beans until bright green (30 seconds), then drain and refresh. Combine in a large bowl with tomato, celery and celery leaves, drizzle with a little dressing, season to taste and serve with grilled bread and pickled prawns.