Sous Vide Prawn with Thai Green Mango in Lettuce Wraps

This is a healthy recipe that makes a great lunch or starter for a larger meal. The Thai dressing is zingy and refreshing, and works well with the salad and lettuce wraps. Yum!

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: 00:15

Temperature : 149F / 65C

Ingredients

• 12 large shrimp, peeled and deveined
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons palm sugar or packed dark brown sugar
• 1 tablespoon fish sauce
• 2 small red Thai chiles
• 2 cloves garlic, peeled
• 2 cups shredded green mango
• 2 tablespoons toasted and ground peanuts
• 6 leaves iceberg lettuce, cut into cup shapes

Directions

1. Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
2. Place the shrimp in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Take care that the shrimp remain in one layer. Place the bag in the water bath and set the timer for 15 minutes.
3. Meanwhile, prepare the salad: Whisk together lime juice, palm sugar, and fish sauce in a small bowl.
4. Place chiles and garlic in a mortar and pound with a pestle until crushed. Add the mango and continue to pound just until mango is softened. Add the dressing and pound to mix. Add the peanuts and pound to mix. Set aside until shrimp are finished.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag.
2. Add the shrimp to the mortar and toss to coat. Divide the salad between the lettuce cups. Serve.