Fermented gooseberries with poached prawns

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From 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
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top