- 500g king prawns
- 1 pinch of salt & pepper
- 2 tsp fruity olive oil
- Wash and chop the parsley. Devein the king prawns and place all the ingredients in a SousVide bag and vacuum seal it.
- Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 75°C for 28 minutes
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.