gin and salt ‘buried’ roasted prawns with confit lemon aioli and lemon flatbreads
SERVES 6
1kg green tiger prawns
¼ cup (60ml) lemon juice
2kg rock salt
¼ cup (60ml) gin
¼ cup (40g) pink peppercorns
CONFIT LEMON AIOLI
1 lemon
½ cup (150g) whole-egg mayonnaise 1 small garlic clove
¼ cup (60ml) milk
LEMON FLATBREADS
½ tsp dried yeast
¼ cup (60ml) lukewarm water
2 tbsp extra-virgin olive oil, plus extra for brushing ¼ cup (60ml) buttermilk
2 tsp caster sugar
2 cups (300g) plain flour
2 lemons, thinly sliced
12 lemon thyme sprigs, to serve
1 Place lemon in a small saucepan of cold water. Use a plate to submerge lemon in water. Place over medium heat. Bring to a simmer and cook for 20 minutes or until lemon is tender, topping up water if needed. Carefully remove and set aside to cool slightly. Remove pith and chop lemon. Place in a blender with the mayonnaise, garlic and milk and blend until smooth. Refrigerate until needed.
2 To make flatbreads, place yeast and water in a bowl and mix to combine. Set aside for 10 minutes, or until mixture is foamy. Add oil, buttermilk, sugar and flour and mix to combine. Turn dough out onto a lightly floured surface and knead until smooth. Place in a bowl, cover with a damp tea towel and set aside for 1 hour to double in size.
3 Preheat oven to 220°C (fan-forced). Turn out dough and divide into 12 small balls, rolling each flat with a rolling pin. Place on a large baking tray lined with baking paper. Press a lemon slice into each dough circle and brush with oil. Bake for 15 minutes or until golden. Remove and set aside to cool.
4 Meanwhile, place prawns and lemon juice in a large bowl, toss to combine and marinate for 30 minutes. Place salt, gin and peppercorns in a large, deep-sided oven tray. Reduce oven to 200°C (fan-forced) and bake for 15 minutes. Remove from oven, bury prawns under salt and bake for a further 10 minutes or until just cooked through. Brush salt from prawns and serve with confit lemon aioli and lemon flatbreads topped with lemon thyme sprigs.