King prawns with fennel salad
Difficulty
Einfach Preparation time
30 Minutes Cooking time
20 Minutes 
Equipment
Instruction
1
Wash the prawns and pat dry with paper towel. 2
Mix the basil with the olive oil, salt, pepper and the garlic. 3
Marinade the prawns with the basil oil and the lemon zest for 30 minutes. 4
Vacuum seal the prawns and cook for 20 minutes at 62 degrees in a preheated water bath. 5
Remove the prawns from the bag and carefully remove the shells. Fry briefly in a pan with a small amount of vegetable oil and thyme sprigs, and then season with salt and pepper. 6
Wash the fennel and grate or cut into thin slices. Submerge in ice water for 30 minutes – this will make the fennel nice and crunchy. 7
Remove the fennel from the ice water and drain off the excess water. Season with salt and pepper and serve with the prawns Recipe notes
WeIf possible, always use fresh prawns, as they produce a more intensive flavour in the sous-vide bath.
