Thai Sous Vide Prawn on Mango Salad
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, ...
Shop Sous Vide Cookers
Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 2
8 large shrimp, peeled and deveined with tails on
2 cups shredded green mango
2 tablespoons shredded coconut
2 tablespoons deep fried shallots
2 small red Thai chiles, chopped
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons palm sugar or packed dark brown sugar
8 Chinese soup spoons, for plating
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 mango, coconut, fried shallots, 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 set aside.
-
Step 1
Toss the mango mixture with three-quarters of the fish sauce dressing. Arrange the salad on top of the spoons and top with the shrimp. Drizzle with the remaining dressing. Serve.