It's all too easy to overcook prawns with traditional methods, but SousVide's gentle controlled approach means they remain perfectly tender. 

 

500g king prawns
1 pinch of salt & pepper
2 tsp fruity olive oil
Parsley

  1. Wash and chop the parsley. Devein the king prawns and place all the ingredients in a SousVide bag and vacuum seal it.
  2. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 75°C for 28 minutes
To serve

Add a squeeze of lemon to the juices and serve with toasted bread, or perhaps a fresh baguette. 

Chef's Secret
The prawns can be cooked in their shells (you'll still need to devein them). A little more work for the diners, but more flavour too.