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Pickled prawns and slow roasted tomatoes on crostini

Yields1 ServingPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

This dish is part of the “Prawnucopia” feast for 8-12 - or you can make it as a standalone dish. Please not that this recipe needs 4-5 hours of additional chill time.

Pickled Prawn Crostini Recipe

Pickling Liquid
 2 cups white wine vinegar
 1 cup caster sugar
 1 tbsp fennel seeds
 1 tbsp coriander seeds
 1 tbsp sea salt
 Zest of 1 lemon
 1 bay leaf
Other Ingredients
 1 kg prawns, peeled, cleaned and chopped into 1 cm pieces
 1 kg of rock sal
  cup olive oil
 1 kg heirloom cherry tomatoes, halved
 1 bunch of thyme
 2 long, thin baguettes, halved horizontally
 Olive oil, for brushing
 Baby basil, to serve
 ¼ cup extra virgin olive oil
 2 tbsp reserved pickling liquid
To make the pickling liquid:

Combine 3 cups of water, white wine vinegar, sugar, fennel and coriander seeds, sea salt, lemon zest and bay leaf in saucepan and bring to the boil. Simmer for 5 mins or until sugar has dissolved. Remove from heat and let cool completely.

To pickle:

Place prawns in a medium non-reactive bowl and pour over pickling liquid. Transfer to the fridge to pickle overnight or for at least 4-5 hours.


Preheat oven to 100℃.


Place rock salt and thyme on a large baking tray. Top with tomatoes, season with pepper and roast for 3-4 hours.


Remove tomatoes and let cool slightly. Drain prawns from pickling liquid, reserving 2 tablespoons.

Put it all together:

To make dressing, whisk ingredients together in a medium bowl. Add prawns and tomatoes.


Place halved baguette on a baking tray, brush with olive oil and grill for 2-4 minutes until golden.


Top with prawn and tomato mixture and sprinkle with baby basil leaves.

Serves: 8 - 10