Sous Vide Prawn Pasta 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, ...
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 2
1 cup (237 mL) pasta of your choice, cooked, drained and washed in cold water to cool
12 small prawns, shelled and deveined
1 cup (237 mL) spinach
1 green onion, ends trimmed, thinly sliced
10 cherry tomatoes
Salt and pepper
2 tbs (30 mL) lemon juice
2 tbs (30 mL) extra virgin olive oil
1 tsp (5 mL) Dijon mustard
Directions
-
Step 1
Seal prawns in bags and cook at 149F (65C) for 20 minutes, then plunge in an ice bath.
-
Finishing Steps
-
Step 0
Mix dressing ingredients in a small bowl.
-
Step 1
Mix all other ingredients (including prawns) in large bowl, toss in dressing and season with salt and pepper.