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Serving size is a important component in your daily diet . You need to compare the exact amount of that food that you normally eat to the serving size recorded on the tag. Eating substantial portions or parts may lead to fat gain.

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How to make Prawn eschabeche

Yield = 6
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

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.