Quick-Pickled Prawns

Ingredients for Quick-Pickled Prawns

• 450g shell-on medium prawns

• Kosher salt

• 1/2 medium fennel bulb, thinly sliced

• 1/2 medium onion, thinly sliced

• 2 garlic cloves, thinly sliced

• 1/2 Fresno chilli or red jalapeño, thinly sliced, seeded

• 120ml fresh lemon juice

• 60ml apple cider vinegar

• 60ml extra-virgin olive oil

• 2 tablespoons fennel fronds

• Freshly ground black pepper

• 1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted

• Mayonnaise (for serving

• optional)

Cook prawns in a large pot of boiling salted water until just opaque in the centre, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.

Combine prawns, fennel bulb, onion, garlic, chilli, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.

Serve prawns with toast and mayonnaise, if using.

DO AHEAD: Pickled prawns can be made 2 days ahead. Cover and chill.

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.