Sous vide prawns with teriyaki sauce, rice noodles and wakame salad

This sous vide prawns recipe is glazed in a rich teriyaki sauce and served with a simple wakame salad and rice noodles. A beautiful variety of Japanese flavours for a midweek meal.

First published in 2017




Sous vide prawns

  • 400g of king prawns, deveined (fresh)
  • 1/2 tsp bicarbonate of soda

Wakame salad

Teriyaki sauce

To serve


  • Sous vide or water bath 10
  • Vacuum bags
  • Bar sealer


Fill and preheat your water bath to 58°C
Toss the prawns in the bicarbonate of soda, place them in a vacuum bag in a single layer (you may need two bags, depending on size) and vacuum seal it using a bar sealer
  • 400g of king prawns, deveined (fresh)
  • 1/2 tsp bicarbonate of soda
Place the prawns in the water bath for 15 minutes, or for up to 30, but no longer as they can become unpalatably mushy
In the meantime, slice the cucumber lengthways and use a teaspoon to scoop the seeds out. Finely slice the cucumber into half moons, sprinkle over the salt and sugar and leave for 10 minutes before rinsing
Place all the ingredients for the teriyaki sauce in a saucepan and stir over a moderate heat until the sugar has dissolved. Stop stirring and simmer for 5–10 minutes, or until the sauce has thickened enough to glaze the prawns once they are cooked. Turn off the heat and set aside until your prawns are ready
Boil the rice noodles in a saucepan of salted water for 5–7 minutes, or until cooked through. Drain and set aside
Meanwhile, whisk together the rice vinegar, lime juice, tamari, mirin, honey, sesame oil and chilli flakes to make the salad dressing
Drain the wakame and squeeze out any excess water. Roughly chop, add to the cucumber and pour over the dressing. Toss the salad together and sprinkle over the bonito flakes
Once the prawns are cooked, heat up the teriyaki sauce and remove from the heat. Snip open the bag and tumble the hot prawns into the hot teriyaki sauce to coat quickly before plating up. Serve the prawns and wakame salad with rice noodles and a sprinkling of black and white sesame seeds
First published in 2017

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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