RecipesLoch Fyne Recipes

Prawn Escabeche

Prawn Escabeche

Information

Preparation time: 30 minutes

Cooking time: 15 minutes

Difficulty: Easy

Serves: Four

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Escabeche refers to placing already cooked fish or meat into an pickling marinade. This salad is gentler that you might imagine.

Shopping List

  • 4 to 5 raw tiger prawns per person (depending on size), shell on
  • 1 large lemon
  • 1/2 small red onion, very thinly sliced
  • 60ml white wine vinegar
  • 1/4tsp dried oregano
  • 125ml extra virgin olive oil
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1/2tsp peppercorns
  • Sea salt

Cooking Instructions

  1. Bring a large pan of water to the boil.  Add a tablespoon of sea salt, and the juice of the lemon.  Add the prawns and cook until they just turn pink.  Plunge prawns into iced water to immediately stop the cooking process.  Drain.  Remove head from prawns, remove shell from tails and de-vein.  Set aside.
  2. Toss together onion, vinegar, oregano and 1/2 teaspoon salt in a ceramic or glass dish.
  3. Simmer oil, bay leaf, garlic and peppercorns in a small saucepan for 10 minutes.  Pour into vinegar mixture and stir well.
  4. Add prawns to marinade, stir, and chill for at least 12 hours.  Bring to room temperature and serve.

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