Pickled Prawns and Vegetables

Ingredients for Pickled Prawns and Vegetables

• 3 to 4 large lemons

• 475ml white-wine vinegar

• 60ml Olivenöl

• 3 Esslöffel Zucker

• 1/2 Teelöffel getrocknete scharfe rote Paprikaflocken

• 4 tablespoons kosher salt

• 4 tablespoons pickling spices (from a 2 1/60g jar)

• 2 tablespoons fennel seeds

• 3 große Knoblauchzehen, gehackt

• 2 large Turkish bay leaves or 1 California

• 1 large fennel bulb (sometimes labeled "anise"

• 1 lb), stalks discarded

• 3 large celery ribs, sliced diagonally (1/4 inch thick)

• 1 jumbo sweet onion such as Vidalia (450g), halved lengthwise and thinly sliced crosswise

• 1.4kg large prawns in shell (21 to 25 per lb), peeled, tail and first shell segment left intact, and deveined

• 1 Tasse frisch gehackte glatte Petersilie

Finely grate 45ml lemon zest using small holes of a box grater, then squeeze 180ml juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.

Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.

Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook prawns, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir prawns and vegetables until coated well.

When prawns and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until prawns is pickled and flavours have developed, at least 8 hours. Season with salt and pepper and transfer prawns and vegetables to a platter with a slotted spoon and drizzle prawns with some of marinade. Stir in parsley just before serving.

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