Sous vide prawns with teriyaki sauce, rice noodles and wakame salad

4
40 minutes

Ingredients

Sous vide prawns

  • 400g of king prawns, deveined (fresh)
  • 1/2 tsp bicarbonate of soda

Wakame salad

  • 15g of wakame seaweed, rehydrated in cold water
  • 1/2 cucumber
  • 1 tsp salt
  • 1 tsp sugar
  • 200g of rice noodles
  • 1 tbsp of rice wine vinegar
  • 1/2 lime, juiced
  • 1 tbsp of tamari
  • 1 tbsp of mirin
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1/2 tsp dried chilli flakes, (or more depending on taste)
  • 10g of bonito flakes

Teriyaki sauce

  • 50ml of tamari
  • 100ml of mirin
  • 30g of caster sugar
  • 1 garlic clove, crushed
  • 1 knob of ginger, peeled and finely grated

To serve

  • black sesame seeds, and white, to garnish

Method

1
Fill and preheat your water bath to 58°C
2
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
  • 400g of king prawns, deveined (fresh)
  • 1/2 tsp bicarbonate of soda
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
  • 1/2 cucumber
  • 1 tsp salt
  • 1 tsp sugar
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
  • 1 knob of ginger, peeled and finely grated
  • 50ml of tamari
  • 100ml of mirin
  • 30g of caster sugar
  • 1 garlic clove, crushed
6
Boil the rice noodles in a saucepan of salted water for 5–7 minutes, or until cooked through. Drain and set aside
  • 200g of rice noodles
7
Meanwhile, whisk together the rice vinegar, lime juice, tamari, mirin, honey, sesame oil and chilli flakes to make the salad dressing
  • 1 tbsp of tamari
  • 1 tbsp of rice wine vinegar
  • 1/2 lime, juiced
  • 1 tbsp of mirin
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1/2 tsp dried chilli flakes, (or more depending on taste)
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
  • 15g of wakame seaweed, rehydrated in cold water
  • 10g of 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
  • black sesame seeds, and white, to garnish