Prawns in Escabèche

Ingredients for Prawns in Escabèche

• 1 small red onion, halved lengthwise and thinly sliced crosswise

• 120ml distilled white vinegar

• 1/4 teaspoons dried oregano

• 2/3 cup extra-virgin olive oil

• 2 Turkish bay leaves or 1 California

• 2 garlic cloves, smashed

• 1 teaspoon black peppercorns

• 900g large prawns in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

How to make Prawns in Escabèche

Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.

Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.

Add prawns to a medium pot of boiling salted water (2 tablespoons salt for 3.8L water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.

Chill prawns in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve prawns cold or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.