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, ...

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These tasty bites are great for entertaining. You can get green mango and palm sugar from an Asian food store. Don't get look delicious?
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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


  • 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.

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149 F / 65 C Recipe Temp
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