This recipe is made with the One⁰ Precision Poacher™. The precision of the poacher makes getting a creamy and consistent Sous Vide texture, easy.
Ingredients
16 (270g) tiger prawns, peeled and deveined, tails intact
50g salted butter, diced
1 tablespoon tarragon, finely chopped
1 clove garlic, crushed
Freshly ground black pepper, to taste
Method
For best results, use the One⁰ Precision Poacher™
Fill the pot of the Precision Poacher with water up to the SOUS VIDE fill line. Put the egg tray into the pot. Cover with the lid and insert probe through the vent. Press METHOD button to select SOUS VIDE. Press TEMPERATURE button to select 59°C. Press TIME button to select 15 minutes. Press START to preheat water
While the water is preheating, place prawns neatly into a vacuum bag with butter cubes, tarragon, garlic and black pepper. Vacuum seal the bag
When preheat has finished, the unit will beep. Drop the bag into the water ensuring it is submerged. Cover with the lid and insert probe
Press START. When cooking is complete, snip the bag and divide prawns among two bowls. Drizzle over the garlic and tarragon butter, season. Serve with crusty bread and salad
Tips & Hints
A vacuum sealer and vacuum bags are needed for this recipe.
