Prawns (Š”ŠŗŠ°ŃŠøŠ“Šø)
Before We Begin ā Wait, so are prawns and shrimp different? Well, kind of. Some say prawn refers only to species belonging to the suborder Dendrobranchiata, which have subtle anatomical differences from the shrimp in the suborder Pleocyemata. But in practice, this distinction doesn't tend to hold upāit would make the common prawn technically a shrimp! Confused yet? All you need to know is that both are deliciousāand can generally be cooked the same way. Can I use shrimp in this recipe? You sure can, though this particular method works better for the bigger guys. Yield: 2ā4 servings. Timing: 30 min.
š³ Cook: 10 minš½ļø Makes 2
Ingredients
| 16 | prawns, large |
| ā | ice, for chilling, as needed |
| ā | salt, a couple spoonfuls |
| ā | sugar, a couple spoonfuls |
| ā | olive oil, as needed |
| 2 | bay leaves, fresh, optional |
| 2 | lemons, peels, optional |
Instructions
- Preheat Joule to 158 Ā°F / 70 Ā°C. For juicy, plump, and tender, we recommend cooking at 158 Ā°F / 70 Ā°C for 10 minutes.
- Get the right size ā this particular method works better for larger prawns.
- Devein your prawns. Grab a bowl of ice and place it next to your workstation. Remove the shell and tail from each prawn, then transfer to the ice. With a sharp knife, slice along the back of each prawn, then use the tip of your knife to remove the black, stringy stuff. NOTE: You can often ask your fishmonger to devein prawns for you.
- Dry-cure the prawns. In a bowl, combine a couple spoonfuls each of salt and sugar, then mix together. Sprinkle all over the prawns. Let them sit 10ā15 minutes. Curing your prawns will lend them firmness, freshness, and plumpnessāall the good "nesses."
- Rinse prawns. Remove the cure by gently rinsing prawns in cold water.
- Bag 'em up. Place your prawns into the bag in an even layerāoverlapping leads to unevenly cooked food. Add a glug of olive oil, then toss in some fresh lemon peels and bay leaves, or whatever seasonings you prefer. NOTE: When you are cooking heavy food, or cooking at temperatures above around 158 Ā°F / 70 Ā°C, the seams of ziplock-style bags can fail and expose food to the water. In these cases, it's best to opt for heavy-duty sous vide bags. In a pinch, you can double-bag with ziplock-style bags, but sous vide bags are preferable.
- Cook for 10 minutes. Place your bagged prawns into the water and go prep the rest of your dinner.
- Serve. Serve hot or chilled, in soups, as side dishes, or as the stars of the show. They are gonna be great.
From https://www.chefsteps.com/activities/succulent-sous-vide-prawns