In this age of "instant" appliances and meal kits, recipes that take more than an hour are often optimised and streamlined, or ignored completely. But flavour extraction can take time, and this intense, prawn-packed sauce base is worth every minute.
Tagged With prawns
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.
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.
