Spicy tomato pickled prawns with chargrilled sourdough
Serves 4
1 long green chilli, thinly sliced
250g baby plum tomatoes, sliced
1 small fennel, trimmed and finely chopped
250ml tomato juice
2 tsp Tabasco sauce
15g coriander leaves, finely chopped
1 tsp finely grated lime rind
1 tbsp lime juice
1kg cooked prawns, peeled
8 slices sourdough bread
Extra virgin olive oil, for brushing
1 avocado, halved
Sea salt and black pepper
1 Place the chilli, tomatoes, fennel, tomato juice, Tabasco, coriander, lime rind and juice in a large bowl and mix to combine. Add the prawns and toss to combine. Cover the bowl with clingfilm and refrigerate for 30 minutes.
2 While the prawns are chilling, preheat a chargrill pan or barbecue to high heat.