INGREDIENTS

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

WAKAME SALAD
15g of wakame seaweed, rehydrated in cold water
1/2 cucumber
1 tsp salt
1 tsp sugar
200g of rice noodles
1 tbsp of rice wine vinegar
1/2 lime, juiced
1 tbsp of tamari
1 tbsp of mirin
1 tsp honey
1 tsp sesame oil
1/2 tsp dried chilli flakes, (or more depending on taste)
10g of bonito flakes
Teriyaki sauce
50ml of tamari
100ml of mirin
30g of caster sugar
1 garlic clove, crushed
1 knob of ginger, peeled and finely grated

Recipe courtesy of Victoria Glass from Great British Chefs. Read the original article at:
https://www.sousvidetools.com/toolshed/recipes/sous-vide-prawns-with-teriyaki-sauce-rice-noodles-and-wakame-salad/