Prawn baguettes with pick­led spring veg­eta­bles & saf­fron aioli - - WEEKEND - Serves 4| prep 30 mins (+ 30 mins mar­i­nat­ing time) | cook­ing 10 mins

12 large green tiger prawns, peeled, de­veined, tails in­tact 100ml olive oil 2 gar­lic cloves, thinly sliced 2 tsp sea salt 1 lemon, rind finely grated, juiced Mixed let­tuce leaves, to serve 1 long baguette, split length­ways, cut into 4 pieces

pick­led spring veg­eta­bles

150ml ap­ple cider vine­gar 200ml rice vine­gar 100ml mirin 1 tsp yel­low mustard seeds 1 tsp black pep­per­corns 1 tsp co­rian­der seeds 1 tsp fen­nel seeds 12⁄ bunch baby car­rots, peeled, thinly sliced 2 Le­banese cucumbers, halved length­ways, de­seeded, thinly sliced 1 bunch baby radishes, thinly sliced 1 bunch baby beet­root, peeled, thinly sliced

saf­fron aioli

1 small gar­lic clove, crushed Pinch saf­fron threads 2 tsp boil­ing wa­ter 50g Kew­pie may­on­naise 1 For the pick­led veg­eta­bles, com­bine the vine­gars, mirin, mustard seeds, pep­per­corns, co­rian­der seeds and fen­nel seeds in a large bowl. Set aside for 30 min­utes to in­fuse. 2 Mean­while, com­bine prawns, oil, gar­lic, salt, juice and rind in a glass or ce­ramic bowl. Set aside for 30 min­utes to mar­i­nate. 3 While prawns are mar­i­nat­ing, to make the aioli, place the gar­lic, saf­fron and wa­ter in a heat­proof bowl. Set aside for 10-15 min­utes to in­fuse. Stir in the may­on­naise. Cover and place in the fridge un­til re­quired. 4 Drop the car­rot into the pick­ling mix­ture. Set aside for 5 min­utes to pickle. Use tongs or a slot­ted spoon to trans­fer to a bowl. Re­peat with the cu­cum­ber, radish and beet­root, plac­ing each into sep­a­rate bowls. Set aside un­til re­quired. 5 Pre­heat a bar­be­cue flat plate or grill over high heat. Shake any ex­cess mari­nade from the prawns and cook for 2-3 min­utes each side or un­til cooked through. 6 Add some let­tuce to each piece of baguette. Layer with a lit­tle of each pick­led veg­etable and top with 3 prawns per roll. Fin­ish with a good driz­zle of aioli.

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