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Pickled Prawn Crostini
2 cups white wine vinegar
1 cup caster sugar
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon sea salt
Zest of 1 lemon
1 bay leaf
1 kg prawns, peeled, cleaned and chopped into 1 cm pieces
1 kg of rock salt
1/3 cup olive oil
1 kg heirloom cheery tomatoes, halved
1 bunch of thyme
2 long, thin baguettes, halved horizontally
Olive oil, for brushing
Baby basil, to serve
¼ cup extra virgin olive oil
2 tablespoons reserved pickling liquid
- Step 1
To make the pickling liquid, combine 3 cups of water, white wine vinegar, sugar, fennel and coriander seeds, sea salt, lemon zest and bay leaf in a saucepan and bring to the boil. Simmer for 5 mins or until the sugar has dissolved. Remove from heat and let cool completely.
- Step 2
To Pickle, place prawns in a medium non-reactive bowl and pour over pickling liquid. Transfer to the fridge to pickle overnight or for at least 4-5 hours.
- Step 3
Preheat oven on low. Place rock salt and thyme on a large baking tray. Top with tomatoes, season with pepper and roast for 3-4 hours. Remove tomatoes and let cool slightly. Drain prawns from pickling liquid, reserving 2 tablespoons.
- Step 4
To make the dressing, whisk ingredients together in a medium bowl. Add prawns and tomatoes. Place halved baguette on a baking tray, brush with olive oil and grill for 2-4 minutes until golden. Top with prawn and tomato mixture and sprinkle with baby basil leaves.