Thai Papaya Salad with Sous Vide Prawns
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Ingredients for 1
6 large shrimp, peeled and deveined
1 teaspoon peanut oil, optional
2 tablespoons freshly squeezed lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons palm sugar or packed dark brown sugar
1 clove garlic clove, peeled
6 green beans, trimmed and cut into 1-inch segments
5 cherry tomatoes, halved
1 Thai chile, trimmed
2 cups shredded green papaya
1 tablespoon peanuts, toasted
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 garlic to the empty mortar and pound until smooth. Add the green beans and pound until they begin to break apart, 30 seconds to 1 minute.
Add the tomatoes and pound until they are bruised. Add the chile and continue to pound until chile breaks into small pieces, about 30 seconds.
Add the papaya 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). Serve.