Pickled prawns with crackers
1 tablespoon coriander seeds
2 teaspoons fennel seeds
1 kg cooked king prawns, peeled, tails intact
125 ml (½ cup) lime juice, plus ½ lime, thinly sliced
250 ml apple cider vinegar
1 green jalapeno, thinly sliced
2 garlic cloves, crushed
1 tablespoon black peppercorns
125 ml (1/2 cup) olive oil, (you may need a little extra)
Toast spices in a small frying pan over medium heat until fragrant 30 seconds. Crush spices in a mortar and pestle. Combine with remaining ingredients except oil, season to taste. Transfer to a 1.5 litre capacity sterilised glass jar. Top with oil and refrigerate to marinade (2-3 days).
Serve with your favourite crackers, lemon mayonnaise, coarsely chopped coriander and Bloody Mary or beer (optional).
Serves 6-8 as a starter or snack. Prep time 25 minutes.