Ingredients
52°C Translucent, semi-raw with a soft, buttery texture.
54°C Nearly opaque, very tender with a hint of firmness.
57°C Barely opaque, moist, juicy, and tender.
60°C Traditional poached texture with good bounce and a crisp, juicy bite.
Tossing the prawns with baking powder firms up their texture.
1 1/2 pounds large peeled prawns
salt
1/2 teaspoon baking powder
Extra virgin olive oil
Aromatics such as garlic, shallots, tarragon, or parsley (optional)
Method
Set your sous vide water bath to desired temperature according to the chart above.
In a large bowl, toss the prawns with 1/2 teaspoon salt and the baking powder.
Place them in a vacuum bag. If desired, add 1 to 2 tablespoons of olive oil and aromatics.
Press the prawns into a single layer and vacuum.
Cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).
Remove them from the bag to a paper towel-lined plate.
Serve hot, or chill and serve cold.