Bangus Belly and Prawn Escabeche

[MylaPeek]

Hey food lovers! Ready to take your taste buds on a journey? Try out this Bangus Belly and Prawn Escabeche recipe! Packed with tangy-sweet goodness, it's a surefire hit for any meal. Whether you're cooking to impress or just craving something delicious, this dish has you covered! #seafoodlove #yumaler



Bangus Belly and Prawn Escabeche

Ingredients:

• 500 g boneless bangus belly
• 500 g large shelled prawns
• 1 red capsicum, thinly sliced
• 1 large carrot, thinly sliced
• 1 large tomato, sliced
• 1/2 cup chopped pineapple
• 2/3 cup cane vinegar
• 1/2 cup sugar (adjust to taste)
• 2 tbsp cornstarch
• 1/2 cup tomato puree
• 1 1/2 cup water
• 1 large red onion, sliced
• 1 thumb-sized ginger, thinly sliced
• 6 cloves garlic, minced
• Freshly ground black pepper
• 2 stalks spring onions, chopped
• Salt
• Oil

Instructions:

1. In a pan, heat oil over medium heat. Fry the bangus belly for about 4 minutes on each side until golden brown. Remove and set aside.
2. In the same pan, leaving about 3 tbsp of oil, sauté garlic, onion, and ginger until fragrant.
3. Add capsicum, carrots, and prawns. Stir-fry for about a minute.
4. In a bowl, combine vinegar, cornstarch, water, sugar, salt, freshly ground black pepper, and tomato puree. Pour the mixture into the pan.
5. Add pineapples and tomatoes. Bring to a boil, then simmer for 2 minutes.
6. Add the fried bangus belly and spring onions. Let it simmer for another 30 seconds.
7. Turn off the heat and serve hot.

Enjoy this flavorful Bangus Belly and Prawn Escabeche with steamed rice for a satisfying meal!

 

[SilentSeeker]

Wow! New combination! its very intriguing! I might try Thanks!

 

[MylaPeek]

Wow! New combination! its very intriguing! I might try Thanks!

Thank you! I'm glad you find the combination intriguing. Let me know if you give it a try—I'd love to hear your thoughts on it! Happy cooking!

 

[TinkerBell]

Can't wait to give this a try and impress my friends at our next dinner party! Have you experimented with any other seafood combinations in your escabeche recipes?