Thai Apple and Mango Salad with Sous Vide Prawns and Crispy Shallots
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Ingredients for 2
12 large shrimp, peeled and deveined
1 tablespoon peanut oil, optional
4 tablespoons freshly squeezed lime juice
3 tablespoons fish sauce
3 tablespoons palm sugar or packed dark brown sugar
10 cherry tomatoes, halved
2–4 small red Thai chiles, trimmed, plus 1–2 thinly sliced for serving
1 large green mango, shredded
1 Granny Smith apple, shredded
2 tablespoons peanuts, toasted
1 tablespoon fresh cilantro leaves, torn
2 teaspoons fried shallots
6 green beans, trimmed
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
Place the shrimp in a large zipper lock or vacuum seal bag with the peanut oil, if using. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Make sure to keep the shrimp in a single layer.
Place the bag into the water bath and set the timer for 15 minutes.
While the shrimp are cooking, prepare the salad: Combine the lime juice, fish sauce, and palm sugar in a mortar and pound with a pestle to combine. Transfer to a small bowl.
Add the cherry tomatoes to the empty mortar and pound until they are bruised. Add the whole chiles and continue to pound until chiles break into small pieces, about 30 seconds.
Add the mango and apple and gently pound until softened, 30 seconds to 1 minute. Add the peanuts and pound just until lightly crushed.
When the timer goes off, remove the bag from the water bath. Transfer the bag to an ice bath to cool.
When the shrimp have cooled to room temperature, remove them from the bag and add to the mortar with the salad. Add the dressing and toss to coat (do not pound). Transfer to a serving plate. (Alternatively, dress the salad and shrimp separately and plate the shrimp next to the salad.)
Garnish the salad with cilantro, shallots, and sliced Thai chiles. Serve with the green beans on the side.