Preparation time
overnight
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the fermented gooseberries
- 250g/9oz gooseberries
- 1 tsp salt
- 1 tsp sugar
- 1 tsp lemon juice
- 1 tbsp pickle brine from a jar of pickles
- 1 cinnamon stick
- shredded fresh mint, to garnish
- fresh coriander sprigs, to garnish
- olive oil, for drizzling
For the poached prawns
- 1 lemon, juice only
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 tbsp salt
- 1 bay leaf
- 4 extra large raw cabanero prawns, heads on and deveined
For the dressing
- 1 Thai red chilli, diced
- 1 lemon, juice only
- 1 lime, juice only
- ½ cucumber, sliced
- 1 tbsp fish sauce
- 2 tsp palm sugar
- salt and freshly ground black pepper
Method
-
To make the fermented gooseberries, mix all the ingredients together in a sterilized clip top jar and leave for 3–4 days at room temperature. Stir daily to break up any yeast on the top. When ready to use, remove a small amount, pat dry and slice. Place any remaining gooseberries in the fridge.
-
To make the prawns, place the lemon juice, onion, celery, salt, bay leaf and 400ml/14fl oz water in a saucepan and bring to the boil. Simmer for 20 minutes and then add the prawns. Take off the heat and let the prawns gently poach as it cools. Remove the prawn shells, leaving the heads attached.
-
To make the dressing, mix all the dressing ingredients together in a small jug and season with salt and pepper.
-
To serve, arrange the prawns on a serving platter and spoon over the dressing. Garnish with the gooseberries, mint and coriander. Drizzle with a few drops of olive oil and serve.
