Sous Vide Thai King Prawns | Recipe by

Sous Vide Thai King Prawns with Coriander Noodles and Lime

Sous Vide Thai King Prawns with Coriander Noodles and Lime Fish and Seafood
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 10 x Large Raw Thai King Prawns


  • 2 tbsp. Chopped Chilli
  • 2 tbsp. Chopped Ginger
  • 1 tbsp. Chopped Lemon Grass
  • Zest 1 Lime
  • 1 Clove Garlic
  • 1 tbsp. Chopped Galangal
  • 100mls Olive Oil
  • 2 tbsp. Thai Fish Sauce
  • 3 tbsp. Sesame Oil


  • 1 Bunch Coriander
  • 300g Egg Noodles, blanched
  • 100mls Shellfish Stock






This gentle method of cooking the prawns ensures they are not too tough and when eaten the flavours really permeate through the prawn.


  1. Take all the marinade ingredients and place in a blender. Blitz until you have a smooth intense paste
  2. Add the prawns to a vacuum pouch along with the marinade
  3. Seal the pouch and in a preheated water bath cook at 56 degrees for 1 hour
  4. When the prawns are ready remove from the pouch
  5. Preheat a griddle pan to smoking hot
  6. Quickly char the prawns on both sides
  7. In a sauté pan toss the noodles in the shellfish stock and add chopped coriander and a squeeze of lime juice
  8. To serve, place the hot noodles in a bowl and top with the prawns

Chef’s Tip –

The prawns are a good carrier of flavour so try cooking them in a basil pesto.

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