Thai Mango Salad with Sous Vide Prawns
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Ingredients for 2
20 medium shrimp, peeled and deveined
Kosher salt
1 teaspoon peanut oil
3 tablespoons palm sugar or packed dark brown sugar
3 small red Thai chiles, thinly sliced
1 clove garlic, minced
3 tablespoons freshly squeezed lime juice
3 tablespoons fish sauce
2 small green mangoes peeled and sliced into thin strips
2 ounces green beans, sliced into 1-inch pieces
2 shallots, thinly sliced
5 cherry tomatoes, halved
2 tablespoons chopped Thai basil leaves
2 tablespoons peanuts, toasted
1 tablespoon chopped fresh cilantro leaves, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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Step 2
Lightly season the shrimp with salt and place in a large zipper lock or vacuum seal bag. Add the peanut oil and seal using the water immersion technique or a vacuum sealer on the moist setting. Place bag in water bag and set the timer for 15 minutes.
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Step 3
While the shrimp are cooking, prepare the salad: In a large mortar and pestle, pound the palm sugar, chiles, and garlic for 30 seconds. Add the lime juice and fish sauce, and pound to combine.
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Step 4
Add the green mango, green beans, and shallots and gently pound to bruise the mango and beans. Add the cherry tomatoes and Thai basil and gently pound to combine.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Drain the contents of the bag through a fine-mesh strainer.
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Step 1
Add the shrimp and peanuts to the mortar with the salad. Toss to combine (don't pound) and transfer to a serving plate. Garnish with cilantro. Enjoy!