About Escabeche Recipe: A true blue exotic dish! Escabeche is an easy and healthy vegetable that's perfect for a bowl of spicy, tangy food. Baby corn, carrots, quinoa and other vegetables like specialty green onions are tossed together in a blended coconut milk dressing and garnished with microgreens. A perfect, whole food packed with nutrients.
Total cooking time 35 minutes
Preparation time 10 minutes
Cooking time 25 minutes
Recipe Servings 2
medium
Ingredients Escabeche30gms babycorn30gms carrot20gms water chestnuts15ml coconut milk20gms pineapple0.5gms negi (welsh pion) 0.5gms Red quinoa2gms Himalayan salt0.5gms pepper 20gms sweet corn 0.5gms black pepper 20gms sweet corn 0.5gms.
How to make Escabeche
1. Wash and cut the baby corn, carrot, water chestnut and pineapple into cubes. 2. Cut the negi (green onion) into small rings. 3. Fry the red quinoa with salt to get the puff quinoa. 4. Blend coconut milk, green coriander stem, lemon juice and salt. 5. Add baby corn, carrot, water chestnut, pineapple to the mixed coconut milk.
Key Ingredients: Carrots, Water Chestnut, Coconut Milk, Pineapple, Negi (Welsh Onion), Red Quinoa, Himalayan Salt, Black Pepper, Sweet Corn, Coriander, Lemon, Microgreens.
