Pickled Prawns

Ingredients for Pickled Prawns

• 180ml cider vinegar

• 1 1/2 teaspoons coarsely ground black pepper

• 2 cucchiaini di sale

• 1/2 cucchiaini di zucchero

• 3/4 teaspoons English-style dry mustard

• 1/4 teaspoons dried hot red pepper flakes, or to taste

• 1/4 teaspoons mustard seeds, crushed

• 1/4 teaspoons coriander seeds, crushed

• 240ml olio d'oliva

• 3 large garlic cloves, crushed

• 1 foglia di alloro

• 675g (24 to 30) large prawns, shelled and deveined

• 1 medium onion, halved lengthwise and sliced thin

• 1 lemon, sliced thin

• 2 tablespoons minced fresh dill or parsley leaves, or to taste, plus a dill sprig for garnish

• 1 dill sprig

In a bowl whisk together the vinegar, the pepper, the salt, the sugar, the mustard, the red pepper flakes, the mustard seeds, and the coriander seeds and add the oil in a stream, whisking. Whisk the marinade until it is emulsified and stir in the garlic and the bay leaf. In a large saucepan of salted boiling water cook the prawns for 1 minute, or until they are just cooked through, drain them well, and add them to the marinade. Let the mixture cool, stir in the onion and the lemon, and let the prawns mixture marinate, covered and chilled, stirring occasionally, for at least 12 hours and up to 1 day. Stir in the minced dill or parsley, transfer the pickled prawns to a bowl, and garnish it with the dill sprigs.

Avvertenza

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