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Prawn en escabeche with saffron aioli
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Prep Time:
275 minutes
Cook Time:
20 minutes
Total Time:
295 minutes
Spicy pickled prawns with crunchy croutons and creamy aioli - a festive summer delight by Curtis Stone.
Ingredients:
  • One 4cm-thick slice ciabatta bread (about 28g), crust removed
  • 84.98 gm full cream milk
  • 3 cloves garlic, peeled
  • 2 large egg yolks
  • 21.00 gm fresh lemon juice
  • 1 tsp saffron threads
  • 227.50 gm olive oil
  • 1.20 gm salt
  • 625.00 gm dry white wine
  • 625.00 ml white wine vinegar
  • 70.95 gm caster sugar
  • 1kg raw tiger prawns, peeled, deveined
  • 36.40 gm olive oil
  • 1 medium brown onion, julienned
  • 2 medium carrots, peeled, thinly sliced diagonally into rounds
  • 2 celery sticks, thinly sliced diagonally crossways
  • 1 medium red capsicum, thinly sliced
  • 1 bunch fresh coriander, tender stems and leaves only
  • 1 Lebanese cucumber, halved lengthwise, sliced diagonally
  • 1 ciabatta loaf, cut on sharp diagonal, into 1/2 cm thin slices
  • 54.60 gm olive oil
Instructions:
  • Create the aioli by soaking torn bread pieces in milk in a small bowl until soggy, about 5 minutes. Then squeeze out excess milk from the bread pieces.
  • Mince the garlic in a food processor. Add soaked bread, egg yolks, lemon juice, and saffron, blend well. With the processor running, slowly pour in the oil until a thick and creamy aïoli forms. Stir in the salt.
  • In a large heavy saucepan, mix together the wine, vinegar, sugar, and 3 cups of water. Bring to a boil over high heat and simmer for about 15 minutes, or until reduced by one-third. Put the prawns in a large bowl and pour the hot pickling liquid over them. Let it sit for approximately 15 minutes, or until the mixture reaches room temperature and the prawns are cooked.
  • Preheat a large heavy pot over medium heat. Sauté onions in oil for 3 minutes until just tender. Add carrots and celery, cook for 2 minutes until just tender. Then add capsicums and cook for an additional 2 minutes until just tender. Remove from heat and combine with prawn and pickling liquid. Let it cool, cover, and refrigerate for a minimum of 4 hours.
  • Prepare the barbecue for medium-high heat, then brush the ciabatta slices with oil and sprinkle with salt and pepper. Barbecue, turning occasionally, for roughly 10 minutes until golden brown.
  • Drain most of the liquid from the escabeche, saving some aside. Combine escabeche, coriander, and cucumber in a large bowl. Season with salt to taste, and if preferred, add some of the reserved pickling liquid. Serve right away with croutons and aioli.

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