Pickled Prawns

Ingredients for Pickled Prawns

• 1 medium carrot, cut into thin rounds

• 1 medium bulb fennel, thinly sliced

• 1 medium courgette, cut into half moons

• 3 teaspoons kosher salt, divided, plus more for blanching

• 1 red onion, julienned

• 1 red pepper, julienned

• 5 cloves garlic, thinly sliced

• 2 teaspoons whole coriander

• 2 teaspoons cumin seeds

• 1 teaspoon caraway seed

• 1 teaspoon fennel seed

• 240ml olive oil, divided

• 240ml white wine

• 1 cup white wine vinegar

• 2 tablespoons thyme leaves

• 900g prawns, peeled, deveined, tails removed

• 2 tablespoons flat-leaf parsley, chopped

Blanch vegetables: In a large pot of boiling, salted water, blanch carrots, fennel and courgette until firm-tender, 1 minute. Use a slotted spoon to remove vegetables and plunge directly into an ice-water bath. Remove and dry on paper towels. In a medium bowl, toss blanched vegetables with 1 teaspoon salt. Chill in refrigerator until you are ready to assemble dish.

Make pickled vegetables: In a sauté pan over medium-low heat, heat 1/2 olive oil and sweat the onion, pepper, garlic, spices and 1 teaspoon salt until soft, about 10 minutes. Stir in wine, vinegar and thyme. Remove from heat and let stand 15 minutes.

Meanwhile, bring salted water to a boil in a large pot, then turn off heat. Stir in prawns and let cook until firm but still slightly translucent in the centre, 1-2 minutes depending on size of prawns. Place cooked prawns in a nonreactive dish and sprinkle with remaining 1 teaspoon salt. Then pour pickled vegetable mixture over prawns.

Cover with plastic wrap and refrigerate at least 4 hours or overnight. Before serving, stir in blanched vegetables and remaining 120ml olive oil. Adjust seasoning, adding more salt and vinegar if needed. Garnish with parsley.

Avvertenza

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