New way to cook prawns

[tubber]

I saw this on Cook's County or America's Test Kitchen Christmas shrimp cocktail show.
I don't have any prawns, but you guys might want to try it as a public service for the rest of us.
Peel down to the tail, de-vein, place in your pot, add two tablespoons salt, 1-2 tablespoons sugar, one quart water. Soak/brine for 15 minutes. Add two more tablespoons salt and one more quart of water. Place on medium heat, stir often and remove as soon as water gets to 160F. Plunge prawns into ice bath immediately to stop the cooking.
That's it.

 

[Aquaholic]

I use ATK as a go-to often, especially for their recommendations on kitchen appliances. Thanks for the recipe.

 

[Rain City]

So this thread got me thinking about trying something new today. I fully intended on trying this recipe exactly but I could help but think that I could take it one step further. After a bit of research on low and slow poaching of prawns, I landed on the sous vide. Super simple recipe, about a pound and half of prawns (maybe?) with 1/2 teaspoon of salt and 1/2 teaspoon of baking soda. Shelled and devained then cooked sous vide at 138⁰ for 30 minutes. Into an ice bath immediately and then threw the bag in the fridge to take to my dad's house tonight. We just now threw them in a bowl and whipped up some cocktail sauce and my god they're perfect. Not mushy, and not rubbery. The baking soda gives them a way nicer bite that I sometimes miss with spot prawns. I will definitely be doing this again.

 

[Alex_c]

I saw this on Cook's County or America's Test Kitchen Christmas shrimp cocktail show.
I don't have any prawns, but you guys might want to try it as a public service for the rest of us.
Peel down to the tail, de-vein, place in your pot, add two tablespoons salt, 1-2 tablespoons sugar, one quart water. Soak/brine for 15 minutes. Add two more tablespoons salt and one more quart of water. Place on medium heat, stir often and remove as soon as water gets to 160F. Plunge prawns into ice bath immediately to stop the cooking.
That's it.

Tried this out and it worked really well. Thanks for the suggestion. ATK usually never misses. I bought a food processor based on their recommendation and I have been very impressed by its performance

 

[Aquaholic]

So this thread got me thinking about trying something new today. I fully intended on trying this recipe exactly but I could help but think that I could take it one step further. After a bit of research on low and slow poaching of prawns, I landed on the sous vide. Super simple recipe, about a pound and half of prawns (maybe?) with 1/2 teaspoon of salt and 1/2 teaspoon of baking soda. Shelled and devained then cooked sous vide at 138⁰ for 30 minutes. Into an ice bath immediately and then threw the bag in the fridge to take to my dad's house tonight. We just now threw them in a bowl and whipped up some cocktail sauce and my god they're perfect. Not mushy, and not rubbery. The baking soda gives them a way nicer bite that I sometimes miss with spot prawns. I will definitely be doing this again.
View attachment 123653

Been using my sous vide device lately as well, mostly to try to put some life into the lowly skinless/boneless chicken breast. One of those appliances that sits in your cupboard forever until you need it and then it works like a charm.

 

[Rain City]

Been using my sous vide device lately as well, mostly to try to put some life into the lowly skinless/boneless chicken breast. One of those appliances that sits in your cupboard forever until you need it and then it works like a charm.

100%
I originally bought it for reheating frozen smoked meat, but this seems like a worthy use as well. I still refuse to throw a steak in there though

 

[Copper Moon]

So this thread got me thinking about trying something new today. I fully intended on trying this recipe exactly but I could help but think that I could take it one step further. After a bit of research on low and slow poaching of prawns, I landed on the sous vide. Super simple recipe, about a pound and half of prawns (maybe?) with 1/2 teaspoon of salt and 1/2 teaspoon of baking soda. Shelled and devained then cooked sous vide at 138⁰ for 30 minutes. Into an ice bath immediately and then threw the bag in the fridge to take to my dad's house tonight. We just now threw them in a bowl and whipped up some cocktail sauce and my god they're perfect. Not mushy, and not rubbery. The baking soda gives them a way nicer bite that I sometimes miss with spot prawns. I will definitely be doing this again.
View attachment 123653

I use sous vide for a lot of things. Not prawns, yet.
Out of curiosity I asked my AI girl for her opinion.
Considering the flexibility of sous vide, I'd say you 2 have the same idea. I'll have to try.

Texture	Temperature (°F)	Temperature (°C)	Time (Fresh)	Time (Frozen)
Soft/Buttery	130°F	54.4°C	15–30 mins	35–45 mins
Tender/Juicy	135°F	57.2°C	15–30 mins	35–45 mins
Firm/Snappy	140°F	60.0°C	15–30 mins	35–45 min

 

[tubber]

Tried this method with the Costco Ecuador whole farmed large shrimp. Worked well. Consistent firm texture, not much shrinkage, and no mushy ones.