Vietnamese Spring Rolls with Sous Vide Prawn
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Ingredients for 4
32 medium shrimp, peeled and deveined
1 teaspoon peanut oil
3 1/2 ounces Thai rice stick noodles
5 tablespoons chopped fresh cilantro
5 tablespoons chopped fresh mint
5 tablespoons chopped green leaf lettuce
16 Vietnamese spring roll wrappers
8 teaspoons hoisin sauce
1 tablespoon peanuts, toasted and finely chopped
Lime wedges, for serving
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Bring a large pot of water to a rapid boil.
Season the shrimp with salt and place in a large zipper lock or vacuum seal bag. Add peanut oil and seal using the water immersion technique or vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 15 minutes.
Meanwhile, cook the noodles in the boiling water until just tender, 2 to 3 minutes. Drain and rinse with cold water.
In a large bowl, combine the cilantro, mint, and lettuce. Set aside.
When the timer goes off, remove the bag from the water bath. Remove the shrimp from the bag and slice in half lengthwise. Add to the bowl with the herbs and lettuce and toss to combine.
To build the spring rolls, first fill a bowl with warm water. Dip one rice paper wrapper in the warm water until softened, 5 to 10 seconds. Remove and place wrapper on a clean surface.
Place 4 shrimp halves, about 1 tablespoon noodles, and about 1 tablespoon herb mixture in the center of the wrapper, forming a log. Fold in the sides of the wrapper, followed by the top of the wrapper. Roll tightly to form the spring roll. Repeat with remaining wrappers and filling.
To serve, divide hoisin sauce into 4 small bowls and top with peanuts. Serve sauce alongside rolls, with lime wedges on the side.