Thai Sous Vide Prawn in Bamboo Leaf Cones
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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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.
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Step 3
Meanwhile, combine papaya, peanuts, cilantro, and chiles in a large bowl.
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Step 4
In a small bowl, whisk together lime juice, fish sauce, and palm sugar.
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Finishing Steps
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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.
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Step 1
Toss the papaya mixture with fish sauce dressing. Spoon into banana leaf cones. Serve.