This sous vide prawns recipe is glazed in a rich teriyaki sauce and served with a simple wakame salad and rice noodles. A beautiful variety of Japanese flavours for a midweek meal.
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Toss the prawns in the bicarbonate of soda, place them in a vacuum bag in a single layer (you may need two bags, depending on size) and vacuum seal it using a bar sealer
3
Place the prawns in the water bath for 15 minutes, or for up to 30, but no longer as they can become unpalatably mushy
4
In the meantime, slice the cucumber lengthways and use a teaspoon to scoop the seeds out. Finely slice the cucumber into half moons, sprinkle over the salt and sugar and leave for 10 minutes before rinsing
5
Place all the ingredients for the teriyaki sauce in a saucepan and stir over a moderate heat until the sugar has dissolved. Stop stirring and simmer for 5–10 minutes, or until the sauce has thickened enough to glaze the prawns once they are cooked. Turn off the heat and set aside until your prawns are ready
6
Boil the rice noodles in a saucepan of salted water for 5–7 minutes, or until cooked through. Drain and set aside
7
Meanwhile, whisk together the rice vinegar, lime juice, tamari, mirin, honey, sesame oil and chilli flakes to make the salad dressing
8
Drain the wakame and squeeze out any excess water. Roughly chop, add to the cucumber and pour over the dressing. Toss the salad together and sprinkle over the bonito flakes
9
Once the prawns are cooked, heat up the teriyaki sauce and remove from the heat. Snip open the bag and tumble the hot prawns into the hot teriyaki sauce to coat quickly before plating up. Serve the prawns and wakame salad with rice noodles and a sprinkling of black and white sesame seeds
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.
Want the latest recipes straight to your inbox?
Sign up to the Great British Chefs Newsletter
By entering your email address above, you are agreeing to receive marketing emails from Great British Chefs Ltd. You’ll receive the latest recipes, food features, special offers, related promotions and lots more. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time by visiting our Newsletter Management Centre.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Sous vide prawns with teriyaki sauce, rice noodles and wakame salad
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Sous vide prawns with teriyaki sauce, rice noodles and wakame salad
Get in touch
Sous vide prawns with teriyaki sauce, rice noodles and wakame salad