Prawn escabeche

Ingredients

• 500g (1.1 lbs) raw peeled and deveined prawns or shrimp
• 3 small yellow onions, thinly sliced
• 2 carrots, peeled and thinly sliced on an angle
• 6 cloves garlic, thinly sliced
• 1 fennel bulb, thinly sliced (reserve the fronds for garnish)
• 2 tbsp olive oil
• 3 bay leaves
• salt, to taste
• 200ml (approx. 0.85 cups) white wine
• 100ml (approx. 0.42 cups) verjuice
• 40ml (approx. 2.7 tbsp) apple cider vinegar

Directions

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.
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.
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.)
4. Serve the prawns slightly warm or at room temperature, garnished with the fennel fronds.