Name: Pickled prawns and slow roasted tomatoes on crostini
Prep time: 25 min
Cook time: 3 h
Cuisine: Australian
Ingredients: Zest of 1 lemon; 1 bay leaf; 1 tbsp sea salt; 1 cup caster sugar; 1 tbsp fennel seeds; Olive oil, for brushing; 1 tbsp coriander seeds; ⅓ cup olive oil; 2 cups white wine vinegar; 1 kg prawns, peeled, cleaned and chopped into 1 cm pieces; 1 kg of rock sal; 1 kg heirloom cherry tomatoes, halved; 1 bunch of thyme; 2 long, thin baguettes, halved horizontally; Baby basil, to serve; ¼ cup extra virgin olive oil; 2 tbsp reserved pickling liquid

Pickled prawns and slow roasted tomatoes on crostini

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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.

By: Silke (via Australianprawns.au)

Original Publish: Jun 2, 2021

Last Updated: Mar 3, 2026

Prep: 0 hrs 25 mins

Cook: 3 hrs 0 mins

Instructions

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.
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.