Pickled Prawns and Vegetables

Ingredients for Pickled Prawns and Vegetables

• 3 to 4 large lemons

• 475ml white-wine vinegar

• 60ml olive oil

• 3 tablespoons sugar

• 1/2 teaspoons dried hot red-pepper flakes

• 4 tablespoons kosher salt

• 4 tablespoons pickling spices (from a 2 1/60g jar)

• 2 tablespoons fennel seeds

• 3 large garlic cloves, minced

• 2 large Turkish bay leaves or 1 California

• 1 large fennel bulb (sometimes labeled "anise"

• 1 lb), stalks discarded

• 3 large celery ribs, sliced diagonally (1/4 inch thick)

• 1 jumbo sweet onion such as Vidalia (450g), halved lengthwise and thinly sliced crosswise

• 1.4kg large prawns in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined

• 1 cup chopped fresh flat-leaf parsley

How to make Pickled Prawns and Vegetables

Finely grate 45ml lemon zest using small holes of a box grater, then squeeze 180ml juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.

Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.

Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook prawns, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir prawns and vegetables until coated well.

When prawns and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until prawns is pickled and flavours have developed, at least 8 hours. Season with salt and pepper and transfer prawns and vegetables to a platter with a slotted spoon and drizzle prawns with some of marinade. Stir in parsley just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.