Green Papaya Salad with Sous Vide Shrimp

This zingy, light and fresh salad has oodles of authentic Asian flavours, whilst also having the added benefit of succulent sous vide prawns.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 00:00

Temperature : 0F / -17.8C

Ingredients

• 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

Directions

1. Heat up your Anova to 135F/57C. Vacuum seal the prepared shrimp. When it reaches temperature, put the sealed prawns into the water bath.
2. 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.
3. 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.
4. When the prawns are cooked, plunge them into an ice bath to cool.

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