Thai Sous Vide Prawn in Bamboo Leaf Cones


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, ...

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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).
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Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

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


  • 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 0

      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 1

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

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149 F / 65 C Recipe Temp
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