Simple Salads: Sous Vide Prawn Cocktail Salad

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Christina Wylie

Koh Samui Thailand

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, ...

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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. 
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Ingredients for 2

  • 20 shrimp or small prawns, shelled and deveined

  • 2-4 bunches romaine lettuce (depending on if you want a starter or main size), chopped into bite-sized pieces

  • 1 avocado, sliced into bite-sized pieces

  • 2 scallions, chopped

  • 1 punnet of cherry tomatoes, halved

  • Salt and pepper

  • 2 tbsp (30 mL) mayonnaise

  • 1 tbsp (15 mL) ketchup

  • 2 tsp (9.8 mL) lemon juice

  • Plus extra lemon wedges to serve

  • OPTIONAL: a few shakes of Tabasco

Directions

  • Step 1

    Seal prawns in a bag and cook sous vide at 149 F / 65 C for 15 minutes.

  • Step 2

    Combine all of the salad veggies in a large bowl, and then combine all dressing ingredients in a medium-sized bowl.

    • Finishing Steps

    • Step 0

      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.

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149 F / 65 C Recipe Temp
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