Garlic prawns

With this recipe, you'll make delicious garlic prawns! Then you can dip your bread in the flavorful olive oil. This recipe is one of the recipes in the book sous vide by Bas Robben!

[product=sous-vide-bas-robben]
Shop Bas Robben's cookbook here and discover all his recipes!
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People	2
Temperature	54
Cooking time	30 minutes
Prep time	25 minutes

Ingredients

• 15 prawns with tail (peeled)
• 200 g oyster mushrooms
• 10 g parsley
• 2 cloves of garlic
• 1 chili pepper (optional)
• 100 ml extra virgin olive oil
• 1/2 unsprayed lemon
• spongy bread (for serving)
• salty

Preparation

Preparation

Preheat a water bath to 54°C (130°F). Season the prawns with salt. Place them in a sous-vide bag along with the thinly sliced ​​oyster mushrooms, thinly sliced ​​garlic, finely chopped parsley stalks, and, if using, the sliced ​​chili pepper. Pour in the olive oil. Vacuum seal the bag using either a vertical vacuum sealer or a water displacement method.

Cooking and serving

Cook the prawns in a water bath for 30 minutes. Remove the bag from the water bath, cut it open, and empty it into a serving dish. Grate some lemon zest over the prawns and sprinkle with the chopped parsley. Serve with bread; the oil is delicious for dipping.

Recipe: Bas Robben, Photography: Saskia van Osnabrugge, Styling: Ajda Mehmet and Maaike Koorman

Use these products

[product=vacuum bags]
Suitable for sous vide cooking
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[product=ivide-circulator-stick-2-0]
Suitable for this recipe
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[product=sous-vide-bak-met-lid]
Handy for this recipe
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thermal insulation balls
So that the water stays at the right temperature
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