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Cuisine Magazine Recipes

Prawn eschabeche

Posted on : 24-06-2016

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Ingredients 

 125ml (1/2 cup) extra virgin olive oil
1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon 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
1 tablespoon caster sugar
3 dried bay leaves
6 fresh thyme sprigs
30 medium green prawns, peeled, deveined
2 tablespoons plain flour
Crusty bread, to serve

Method

Step 1

Heat 80ml (1/3 cup) of the oil in a saucepan over medium heat. Stir in the onion, garlic and cumin for 3 minutes or until soft. Add wine, vinegar, orange juice and zest, sugar and bay leaves. Bring to the boil. Simmer for 2 minutes or until sugar dissolves. Stir in thyme.

Step 2

Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over medium-high heat. Toss the prawns in the flour, shaking off any excess. Cook half the prawns for 1 minute each side or until golden. Transfer to a shallow heatproof dish. Repeat with remaining oil and prawns.

Step 3

Pour the hot oil mixture over the prawns. Set aside to cool. Cover with plastic wrap and place in the fridge, stirring twice, for 8 hours or overnight to marinate.

Step 4

Bring to room temperature and season with pepper. Serve with bread. 

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