Sous Vide Smoked Prawns
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Get the smoky flavour of authentic barbequed prawns without actually having to fire up the barbeque. Although if DO have time to barbeque, then by all means go for it and enjoy a delicious smack of double smokiness. But for those weeknight evenings when you don't have the time or energy to get the barbeque going (let alone clean it), these smoke-salt-infused prawns will bring your taste buds right back to a lazy sunny Sunday in the garden.
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Ingredients for 2
24 shrimps or small prawns, body shell removed, head and tail left on
4 tbs extra virgin olive oil (plus extra to drizzle on at the end)
Smoked salt
Pepper
Directions
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Step 1
Preheat Anova sous vide machine to 149F (65C).
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Step 2
Toss the prawns with the olive oil, smoked salt and pepper, seal in bags and cook sous vide for 15 minutes.
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Finishing Steps
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Step 0
Take the heads off the prawns and quickly finish them in a hot pan just until you get some good colour, then serve prawns with a drizzle of extra virgin olive oil and some extra smoked salt on the side (to add to taste).