Smoked Prawns
Get the smoky flavour of authentic barbequed prawns without actually having to fire up the barbeque. Although if you DO have time to barbeque, then by all means go for it and enjoy a delicious smack of double smokiness. But for those weeknight evenings when you don't have the time or energy to get the barbeque going (let alone clean it), these smoke-salt-infused prawns will bring your taste buds right back to a lazy sunny Sunday in the garden.
Ingredients
| 24 | shrimps or small prawns, body shell removed, head and tail left on | |
| 4 tbs | 60 ml | extra virgin olive oil (plus extra to drizzle on at the end) |
| — | smoked salt | |
| — | pepper |
Instructions
Step 1: Preheat Anova sous vide machine to 149F (65C). Step 2: Toss the prawns with the olive oil, smoked salt and pepper, seal in bags and cook sous vide for 15 minutes.
Finishing Steps Step 1: Take the heads off the prawns and quickly finish them in a hot pan just until you get some good colour, then serve prawns with a drizzle of extra virgin olive oil and some extra smoked salt on the side (to add to taste).