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Prawn eschabeche
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Elevate prawns with zesty citrus marinade.
Ingredients:
  • 125ml (1/2 cup) extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp cumin seeds, crushed
  • 80ml (1/3 cup) white wine
  • 80ml (1/3 cup) red wine vinegar
  • 80ml (1/3 cup) orange juice
  • 1 orange, zested
  • 20.00 gm caster sugar
  • 3 dried bay leaves
  • 6 fresh thyme sprigs
  • 30 medium green prawns, peeled, deveined
  • 40.00 ml plain flour
  • Crusty bread, to serve
Instructions:
  • In a saucepan over medium heat, gently sauté the onion, garlic, and cumin in 80ml (1/3 cup) of oil for 3 minutes until soft. Add wine, vinegar, orange juice, zest, sugar, and bay leaves. Bring to a lively boil, then let it simmer for 2 minutes until the sugar dissolves. Finish by stirring in the thyme.
  • Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Coat prawns in flour, then cook half for 1 minute each side until golden. Transfer to a dish and repeat with remaining prawns.
  • Drizzle the warm oil mixture over the prawns, allowing them to soak in the flavors. Let it rest, then refrigerate while covered with plastic wrap, remembering to stir occasionally, for a minimum of 8 hours or overnight to develop those delicious flavors.
  • Allow the dish to come to room temperature and generously season with pepper before serving alongside some freshly toasted bread.

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