Pickled prawns and slow roasted tomato on crostini
2 cups white wine vinegar
1 cup caster sugar
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp sea salt
zest of 1 lemon
1 bay leaf
1kg prawns, peeled, cleaned and chopped into 1 cm pieces
1 kg heirloom tomatoes, large ones halved
1 bunch of thyme
1/3 cup olive oil
1kg of rock salt
2 long, thin baguettes, halved horizontally
olive oil, for brushing
baby basil, to serve
¼ cup extra virgin olive oil
2tbsp reserved pickling liquid
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 saucepan and bring to the boil. Simmer for 5 mins or until sugar has dissolved. Remove from heat and let cool completely.
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.
Preheat oven to 100℃
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 2tbsp.
To make 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.
Serves 10-12 as part of the “Prawnucopia” feast.