Recipes

Pickled king prawn, baby carrot & hazelnut salad

Start this recipe two days in advance to pickle the prawns. There are lots of flavours in this pickling brine mix; if you wish, take a few ingredients out – just make sure the lime juice and lemon juice are included. These prawns also work well served on vegetables such as green beans, broccolini or asparagus.

Ingredients

  • 500g medium-sized king prawns, peeled and deveined
  • 1½ bunches baby carrots
  • 1 cup cabbage, shredded
  • ½ cup roasted hazelnuts, roughly chopped
  • 3 cups mixed baby salad leaves
  • Olive oil, salt and pepper

  • For the pickling brine
  • 1 small red onion, finely sliced
  • ¾ cup lemon juice
  • ½ cup lime juice
  • ½ cup extra virgin olive oil
  • 2 cloves garlic, smashed
  • 8 bay leaves
  • 1 tsp whole mustard seeds
  • ½ tsp black peppercorns
  • 1 tbsp sea salt
  • ½ tsp celery seed
  • 2 whole allspice
  • ¼ tsp chilli flakes
  • 3 tbsp chopped flat-leaf parsley
  • 3 tbsp chopped dill

Method

Poach the prawns in salted water until they are opaque in the centre and just cooked through, about two minutes. Drain and allow to cool completely.

In a large, clean pickling jar, combine all brine ingredients, fasten the jar lid and shake to combine. Add the prawns and refrigerate for two days to ensure that they’re infused with the brine flavours.

On serving day, wash the baby carrots. Cut lengthways into halves, or quarters if they’re large.

Remove prawns and onion mixture from the brine. Reserve brining mixture.

In a large bowl, combine carrots, cabbage, hazelnuts, salad leaves and brined onions with a splash of olive oil, a little of the brining mixture and some seasoning. Distribute this on the bottom of six plates and place prawns on top.

NOTES: First published in the Good Weekend.
THE ROCKPOOL FILES