Sous Vide Prawn with Thai Green Mango in Lettuce Wraps
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
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
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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.
Meanwhile, prepare the salad: Whisk together lime juice, palm sugar, and fish sauce in a small bowl.
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.
When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag.
Add the shrimp to the mortar and toss to coat. Divide the salad between the lettuce cups. Serve.