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Sous Vide Cocktail Prawns with Orange-Caper Sabayon

A perfect appetizer for your next party. It does look sophisticated and tastes fittingly delicious.
Prep Time10 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: French
Servings: 6 servings

Ingredients

For the Cocktail Prawns

  • 6 Pieces 10-20 ct. Prawns peeled
  • 1 Cup Lettuce Leaves chiffonade
  • 1 Tablespoons olive oil

For the Orange-Caper Sabayon

  • 1/4 Cup White Wine
  • 1/4 Cup Fresh Orange Juice
  • 2 Tablespoons Capers
  • 4 Pieces Egg Yolks
  • 1/4 Cup olive oil
  • Pinch Salt
  • Zest of 1 Orange

Instructions

  • Put the prawns in a sous vide bag together with some olive oil.
  • Cook the prawns for 30 minutes at 135F.
  • Transfer the prawns to an ice bath.
  • Combine white wine, orange juice, and capers in a saucepan over medium heat and reduce to about 1/3 its volume.
  • Whisk egg yolks over a double boiler until frothy.
  • In a steady stream, whisk in the cooled orange-caper reduction.
  • Whisk in olive oil in a thin stream.
  • Season with salt then fold in orange zest.
  • Layer the sabayon and shredded lettuce in cocktail glasses and top with the cooked prawns.