Prawn escabeche rolls

Prawn escabeche rolls by Frank Camorra.
Prawn escabeche rolls by Frank Camorra. Photo: Marcel Aucar

I have been making chicken escabeche for a while now and thought, what else could I put in this flavoursome dressing? When I saw the incredible prawns at the market my mind was made up – all I had to do was change the cooking time from my original recipe and buy some soft brioche buns.


1 red onion

60ml extra virgin olive oil

4 bay leaves

2 garlic cloves, finely sliced

Pinch saffron threads

1 carrot, julienned

200ml white wine vinegar

200ml white wine

Cracked black pepper

1 tsp salt

500g  large green prawns, peeled

220g aioli

1 handful basil leaves, chopped

8 brioche rolls

1 bunch watercress, washed


Cut onion into 5-millimetre thick wedges.

Heat olive oil in a heavy-based saucepan over a low heat.

Add onion, bay leaves, garlic and saffron. Cover and cook for 15 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown. Add carrot, cover and continue cooking for 15 minutes or until the carrot begins to soften. Add wine vinegar, wine, peppercorns, 200ml water and salt. Bring to boil then reduce heat and simmer for 15 minutes. Add the peeled prawns and simmer for two minutes or until cooked through. Remove from heat and allow to cool.

Strain prawns and vegetables into a bowl, discard bay leaves.

Slice the prawns in half lengthways. Add aioli, basil and half the cooking vegetables. Mix well and check the seasoning. Cut the buns open and spoon in a generous serve of prawn mix, squeeze in some watercress and serve.

TIP If you buy prawns in the shell, keep the shells in the freezer to make a stock with later.