Pickled Pumpkin and Prawn Salad

Name: Pickled Pumpkin and Prawn Salad
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 2 garlic cloves, finely sliced; 6 strips of orange zest; 6 strips of lemon zest; 1 red chilli, split lengthways and deseeded; 20 black peppercorns; 1 teaspoon ground ginger; 10 cloves; 150 ml (5 fl oz) golden caster sugar; 2 bay leaves; 1 kg (2 lb 4 oz) pumpkin or squash; 3 teaspoons sea salt; 500 ml (18 fl oz) cider vinegar; 150 ml (5 fl oz) maple syrup; 16 slices of pickled pumpkin; salt; 1 large bunch of coriander, leaves picked; 4 teaspoons sunflower oil; 2 teaspoons finely chopped root ginger; 4 limes; 16 large raw prawns in the shell, 500–600 g (1 lb 2 oz–1 lb 5 oz); 2 teaspoons nam pla (fish sauce); 1 bird’s-eye or finger chilli (very hot), very finely chopped

Preparation info

Serves
Four

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Ingredients

For the Pickled Pumpkin

1 kg (2 lb 4 oz) pumpkin or squash

Europe
United Kingdom
Pescatarian
Gluten-free
England
October

Method

For the pickled pumpkin, halve the pumpkin, remove the seeds and then peel. Cut into thin slices approximately 3mm (1/8in) thick. Rinse the slices, pat dry, then sprinkle with the sea salt. Leave for at least 3 hours or overnight. Drain and rinse the pumpkin in cold water and then place in a heavy roasting tin.

Combine all the other ingredients in a saucepan and bring to a gentle simmer