Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. This week we're cooking a tasty little crustacean - the prawn - in a myriad of ways.
Tagged With prawns
There's no arguing that the shell is the most unappealing part of the prawn, but -- with the right prep and seasoning -- they can be transformed into a crunchy, savoury snack.
