Ingredients

Saffron aioli

• One 4cm-thick slice ciabatta bread (about 28g), crust removed
• 1/3 cup full cream milk
• 3 cloves garlic, peeled
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 teaspoon saffron threads
• 1 cup olive oil
• 1/2 teaspoon salt

Escabeche

• 2 1/2 cups dry white wine
• 2 1/2 cups white wine vinegar
• 1/3 cup caster sugar
• 1kg raw tiger prawns, peeled, deveined
• 2 tablespoons olive oil
• 1 medium brown onion, julienned
• 2 medium carrots, peeled, thinly sliced diagonally into rounds
• 2 celery sticks, thinly sliced diagonally crossways
• 1 medium red capsicum, thinly sliced
• 1 bunch fresh coriander, tender stems and leaves only
• 1 Lebanese cucumber, halved lengthwise, sliced diagonally

Croutons

• 1 ciabatta loaf, cut on sharp diagonal, into 1/2 cm thin slices
• 3 tablespoons olive oil

Method

• Step 1 To make the aioli, tear the bread into small pieces and toss them in a small bowl with the milk. Stand for about 5 minutes, or until the bread becomes soggy. Squeeze the bread pieces to exude the excess milk.
• Step 2 Meanwhile, mince the garlic in the food processor. Add the soaked bread, egg yolks, lemon juice, and saffron and process to blend well. With the machine running, slowly add the oil in a thin steady stream, blending until the aïoli becomes thick and creamy. Mix in the salt.
• Step 3 To make the escabeche, combine the wine, vinegar, sugar, and 3 cups of water in a large heavy saucepan. Bring to a boil over high heat and boil for about 15 minutes, or until reduced by one-third. Place the prawns in a large bowl and pour the hot pickling liquid over. Set aside for about 15 minutes, or until the mixture has cooled to room temperature and the prawns are cooked.
• Step 4 Meanwhile, heat a large heavy pot over medium heat. Add the oil and the onions and cook for about 3 minutes, or until just tender. Add the carrots and celery and cook for about 2 minutes, or until just tender. Add the capsicums and cook for about 2 minutes, or until just tender. Remove from the heat and add the vegetables to the prawn and pickling liquid. Set aside until the mixture is cool. Cover and refrigerate for at least 4 hours.
• Step 5 To make the croutons, prepare the barbecue for medium-high heat. Brush the ciabatta slices with the oil and sprinkle with salt and pepper. Barbecue, turning as necessary, for about 10 minutes, or until golden brown.
• Step 6 To serve, pour off most of the liquid from the escabeche, reserving some liquid on the side. In a large bowl, toss the escabeche, coriander, and cucumber. Season to taste with salt, and dress with the reserved pickling liquid, if desired. Serve immediately with the croutons and aioli.