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