Hello Lindsey I am making hot and sour pickled prawns and expect to marinade for 48 hrs but the instructions on the fresh prawn labelling says eat within 24 hrs of opening - does the marinade preserve and extend their life once out of their vacuum packaging - I have 30 people coming to lunch on Saturday 1st April and expect to commence marinade on Wednesday? What do you think??!
Preparing Hot and Sour Pickled Prawns
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Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.