Green Papaya Salad with Sous Vide Shrimp
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Ingredients for 4
24 shrimp (6 shrimp per person)
2 garlic cloves
4 chillies, or more depending on spice tolerance
5 cups shredded papaya, shredded with a serrated peeler
3 cups shredded carrot, shredded with a serrated peeler
6 tablespoons roasted peanuts, roughly chopped
4 string beans, cut into 3- to 4-inch segments
2 heads of butterhead lettuce
1 tablespoon sesame seeds
3 tablespoons sesame oil
3 tablespoons soy sauce
3 tablespoons brown sugar
½ cup tablespoons tamarind paste
½ cup tablespoons dark brown sugar
½ cup tablespoons fish sauce
¼ cup lime juice
Heat up your Anova to 135F/57C. Vacuum seal the prepared shrimp. When it reaches temperature, put the sealed prawns into the water bath.
While your water bath heats, make the dressings. In a sauce pot, heat up ½ cup tablespoons tamarind paste, ½ cup tablespoons dark brown sugar, ½ cup tablespoons fish sauce and ¼ cup lime juice until boiling. Remove from the heat and stir until well combined. Pour the liquid a bowl to cool. Make the shrimp dressing in the same sauce pot, heat up 3 tablespoons sesame oil, 3 tablespoons soy sauce, and 3 tablespoons brown sugar until boiling. Remove from the heat and stir until well combined. Pour the liquid into a bowl to cool. Shell and devein the shrimp and seal in a vacuum seal bag, and cook at 135F/57C for 15 minutes.
With a pestle and mortar, roughly pound the garlic cloves and chillies. Pour in the room temperature salad dressing and stir with the pestle to combine with the chilli and garlic.Add the shredded papaya and carrot and combine with a spoon. Roughly pound it with the pestle to soften it. Toss in the roughly chopped, roasted peanuts and stir to combine.
When the prawns are cooked, plunge them into an ice bath to cool.
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