Prawn En Escabeche With Saffron Aioli Recipe

Ingredients For Prawn En Escabeche With Saffron Aioli Recipe

• 4 One cm thick slice ciabatta bread, crust removed
• 0.33000000000000007 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
• 0.5 teaspoon Salt
• 2.5 cup Dry white wine
• 2.5 cup White wine vinegar
• 0.33000000000000007 cup Caster sugar
• 1 kilogram Raw tiger prawns, peeled, deveined
• 2 tablespoon Olive oil
• 1 Medium brown onion, julienned
• 2 Medium carrots, peeled, thinly sliced diagonally into rounds
• 2 stick Celery 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
• 0.5 centimeter 1 ciabatta loaf, cut on sharp diagonal, into thin slices