Thai Sous Vide Prawn in Bamboo Leaf Cones

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Recipe Temp 149 F / 65 C
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These tasty bites are great for entertaining. You can get green papaya and banana leaves from your local Asian grocer. Don't these look fabulous? (Just don't forget your napkins).

Ingredients for 2

  • 12 large shrimp, peeled and deveined

  • 2 cups shredded green papaya

  • 2 tablespoons toasted peanuts

  • 2 tablespoons chopped fresh cilantro

  • 3 small Thai red chiles, chopped

  • 3 tablespoons freshly squeezed lime juice

  • 2 tablespoons fish sauce

  • 2 tablespoons palm sugar or packed dark brown sugar

  • 1 banana leaf, cut into 6 triangles and stapled together into cones

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

  • Step 2

    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.

  • Step 3

    Meanwhile, combine papaya, peanuts, cilantro, and chiles in a large bowl.

  • Step 4

    In a small bowl, whisk together lime juice, fish sauce, and palm sugar.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag and roughly chop. Add to the papaya mixture.

    • Step 2

      Toss the papaya mixture with fish sauce dressing. Spoon into banana leaf cones. Serve.

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149 F / 65 C Recipe Temp
Recipe Time
Prep Time