Prawn baguettes with pickled spring vegetables & saffron aioli
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
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.