Prawn escabeche
This fresh prawn escabeche is gently poached with fennel, carrot, white wine, verjuice and vinegar for a refreshing summer sharing dish.
Ingredients
Directions
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- Step 1: Begin by heating the olive oil in a pan with a lid. Add the onions, carrots, and fennel with a pinch of salt. Cook over medium heat, aiming to soften the vegetables without browning them. Once they are halfway cooked, stir in the garlic.
- Step 2: Once the vegetables are fully cooked, pour in the white wine. Allow it to reduce by one-third, then add the verjuice and vinegar. Simmer the mixture for 3-4 minutes.
- Step 3: Add the raw prawns to the pan and stir through. Cover the pan and turn off the heat. Let the residual heat cook the prawns through. (If the prawns aren't cooked through after 20 minutes, turn the heat back on to very low for a few more minutes until they're done.)
- Step 4: Serve the prawns slightly warm or at room temperature, garnished with the fennel fronds.
Video
Chef’s Tips
Recipe notes
Remember, every stove and pan conducts heat differently, so keep an eye on your prawns to ensure they cook to perfection. Enjoy your meal!
About this recipe
This fresh prawn escabeche is a great sharing dish to have during the summer. It had loads of flavour, it's very refreshing and it's easy to create. Here's how you can make it for your next event.
Keywords: Prawn escabeche, Dinner, Mexican, Fish and Seafood, Poached, Carrot, Summer, Protein, prawn escabeche recipe, shrimp escabeche, poached prawns in vinegar, Mexican escabeche, summer prawn sharing dish, marinated prawns with fennel, cold seafood starter
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