Prawns Entertaining

Kimchi Bloody Mary dip

Name: Kimchi Bloody Mary dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 800g ripe tomatoes; 2/3 cup (130g) kimchi, plus 2 tbs kimchi juice; Juice of 1 lime, plus extra lime wedges to serve; 2 tsp Worcestershire sauce; 1 tsp Tabasco; 1 tsp celery salt; 1/2 tsp cayenne pepper; 1/4 cup (60ml) vodka (optional); 300g baguette, roughly torn; 1/4 cup (60ml) olive oil; 2 tsp smoked paprika (pimenton); Quartered baby cucumbers (cukes), peeled cooked prawns (tails intact) and halved celery heart, to serve

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by Matt Wilkinson

Chef and author

Jan 01, 2018

It's a take on gazpacho, but with a bit of a kick. You could even make it the day before - it gets better with age, says Matt Wilkinson.

800g ripe tomatoes
2/3 cup (130g) kimchi, plus 2 tbs kimchi juice
Juice of 1 lime, plus extra lime wedges to serve
2 tsp Worcestershire sauce
1 tsp Tabasco
1 tsp celery salt
1/2 tsp cayenne pepper
1/4 cup (60ml) vodka (optional)
300g baguette, roughly torn
1/4 cup (60ml) olive oil
2 tsp smoked paprika (pimenton)
Quartered baby cucumbers (cukes), peeled cooked prawns (tails intact) and halved celery heart, to serve

Method

1.

Place the tomatoes, kimchi, kimchi juice, lime juice, Worcestershire sauce, Tabasco, celery salt and cayenne pepper in a blender and whiz until finely chopped and combined. Transfer to a fine sieve set over a bowl and strain for 15 minutes. Transfer solids to a bowl, discarding liquid. Stir through vodka, if using, and chill until needed.
2.

Preheat oven to 200°C. Grease a baking tray and line with baking paper.
3.

To make the crispy bread, toss baguette, oil, smoked paprika and 1/2 tsp salt flakes in a bowl to coat. Transfer to prepared tray and bake for 8-12 minutes or until crispy. Set aside to cool.
4.

Serve dip with bread, cucumber, prawns, celery heart and extra lime wedges.