Simple Salads: Sous Vide Prawn Cocktail Salad
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, ...
Pro-level cooking techniques made simple.
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
Seal prawns in a bag and cook sous vide at 149 F / 65 C for 15 minutes.
Combine all of the salad veggies in a large bowl, and then combine all dressing ingredients in a medium-sized bowl.
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.