Simple Salads: Sous Vide Prawn Cocktail Salad

Anova Culinary

Prawn cocktail doesn't have to be banished to the land of the passé - this recipe uses the fundamentals and makes a salad that doesn't look an ounce 70s-esque. The prawns are perfectly cooked sous vide and are tossed in the traditional prawn cocktail dipping sauce, and then served atop a healthy salad. 


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: 00:10

Recipe Time: 00:15

Temperature : 149F / 65C



  1. Seal prawns in a bag and cook sous vide at 149 F / 65 C for 15 minutes.
  2. Combine all of the salad veggies in a large bowl, and then combine all dressing ingredients in a medium-sized bowl.

Finishing Steps

  1. When the prawns are done, drain and combine with the dressing. Put salad veggies on the plate, and dressed prawns in the centre – serve with lemon wedges.