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