Name: Bloody Mary prawn rolls
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: Vodka-pickled prawns; 2 teaspoon each coriander seeds and celery seeds; 1 kilogram cooked prawns, peeled, tails intact; 200 millilitre lemon juice, plus ½ lemon, thinly sliced; 200 millilitre white vinegar; 100 millilitre vodka; 2 shallots, thinly sliced; 2 long red chillies, split in half lengthways; 1 clove garlic, thinly sliced; 250 millilitre extra virgin olive oil; Celery salt; 1/3 cup loosely packed) celery leaves; 1 1/2 tablespoon sea salt flakes; finely grated zest ½ lemon; Tabasco mayonnaise; 200 gram mayonnaise; 2 teaspoon tabasco, or to taste; 1 clove garlic, finely chopped; finely grated zest and juice ½ lemon, or to taste; To serve; buttered soft rolls; thickly sliced heirloom tomatoes; celery leaves; lemon wedges

Ingredients

Vodka-pickled prawns

2 teaspoon each coriander seeds and celery seeds

1 kilogram cooked prawns, peeled, tails intact

200 millilitre lemon juice, plus ½ lemon, thinly sliced

200 millilitre white vinegar

100 millilitre vodka

2 shallots, thinly sliced

2 long red chillies, split in half lengthways

1 clove garlic, thinly sliced

250 millilitre extra virgin olive oil

Celery salt

1/3 cup loosely packed) celery leaves

1 1/2 tablespoon sea salt flakes

finely grated zest ½ lemon

Tabasco mayonnaise

200 gram mayonnaise

2 teaspoon tabasco, or to taste

1 clove garlic, finely chopped

finely grated zest and juice ½ lemon, or to taste

To serve

buttered soft rolls

thickly sliced heirloom tomatoes

celery leaves

lemon wedges

Method

1.For vodka-pickled prawns, finely crush coriander and celery seeds with a mortar and pestle.

2.Combine with remaining ingredients, except oil, in a large bowl, season to taste and pack into a large sterilised jar or container.

3.Top up container with oil and refrigerate overnight to marinate. Pickled prawns will keep refrigerated for three days.

4.For celery salt, preheat oven to 180°C. Spread celery leaves over an oven tray and roast, stirring occasionally, until dried (6-8 minutes).

5.Cool, then coarsely grind with salt and lemon zest with a mortar and pestle. Store in an airtight container until required. Celery salt will keep for several weeks, but the flavour is brightest when used within a couple of days.

6.Combine the mayonnaise, Tabasco, garlic, lemon zest and juice in a small bowl, season to taste and mix well. Cover and refrigerate to allow the flavours to infuse (for at least 30 minutes and up to a week).

7.To serve, drain prawns from the marinade and serve with the Tabasco mayonnaise, celery salt, buttered soft rolls, sliced heirloom tomatoes, celery leaves and lemon wedges.

Start this recipe a day ahead so the prawns can marinate overnight. Any small soft rolls work for this starter.
Note

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Ingredients

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