Prawn baguettes with pickled spring vegetables & saffron aioli
Prawn baguettes with pickled spring vegetables & saffron aioli
Ingredients
Prawns
- 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
Baguette & Salad
- 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
- 1/2 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
Instructions
- 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.
30 min - 2
Meanwhile, combine prawns, oil, garlic, salt, juice and rind in a glass or ceramic bowl. Set aside for 30 minutes to marinate.
30 min - 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.
15 min - 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 min - 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.
3 min - 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.