Sous vide coctail prawns

Sous Vide Cocktail Prawns with Orange-Caper Sabayon

Every day I search for the one caper recipe that inspires me the most. 
Waking up differently every morning I crave for different food. 

Today's creator: Rick and 

I do hope you love my choice & enjoy it !

Sous vide coctail prawns

Sous Vide Cocktail Prawns with Orange-Caper Sabayon

This recipe looks complicated but it isn’t. It’s colorful, sophisticated, tasty, elegant ! The perfect idea for an opening appetizer early Spring, mid Summer… Imagine how it looks amazing on your dinner table !


For the Cocktail Prawns

Anova Culinary Sous Vide Precision Cooker Nano
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  • 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


  • Put the prawns in a sous vide bag together with some olive oil.
  • Cook the prawns for 30 minutes at 135°F/57°C
  • 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.

Preheat your water bath, get the prawns in a sous vide bag, cook for a given length of time – and you’re done. Fail-proof cooking, giving you perfectly tender and flavorful prawns every single time.

Meanwhile, peel the prawns, leaving the last segment of shell and tail to serve as handles come service time. Place the  prawns in a sous vide bag together with a bit of fat. Butter, olive oil, vegetable oil – your call. The fat will be there to keep the surface of the prawns smooth as they cook, so they end up looking really sexy on those cocktail glasses.

You may season your prawns with any herbs, spices, as you prefer, but NO salt. Salt will draw out moisture from the prawns leaving them tough and rubbery. You may season them before or during service, but I doubt you’ll still need to, given the very flavorful sabayon in this recipe.

Some orange zest, whole capers, dill sprigs reinforce the flavors intended in this recipe. Don’t overdo it to preserve the natural sweetness of the prawns. The sabayon will be there to complement the flavor and not to mask it.

Leave the prawns to cook in the water bath for 30 minutes at 135°F/57°C with an immersion circulator. This time and temperature should be enough to cook them moist and tender with just the right amount of springiness.

The Sabayon

A savory sabayon usually starts with a strong-flavored reduction – orange juice, capers, and white wine in this case. You can also be creative and test other combinations: a champagne-vanilla sabayon, a vodka-espresso sabayon, a lime-cilantro. . . Pick the one you like best.

Allow your flavor base to reduce to about half or a quarter of its volume. It should be really tart if you taste it at this point. That’s what we need.

Turn off the heat and leave this reduction to cool completely. We’ll be mixing it later into the egg yolks, and doing that while this liquid’s hot would give you scrambled eggs instead.

Whisk the egg yolks until a bit frothy in a bowl and set it on a pot of simmering water, whisking continuously. The base of the bowl should not have direct contact with the simmering water.

Gradually pour in the reduction while continuing to whisk. Your sabayon should start to thicken up into a custard-like consistency.

Again, in a thin steady stream, whisk in the olive oil or clarified butter.

Take the sabayon out of the heat and fold in some freshly grated orange zest. You may also season with a bit of salt and lemon juice.

The Serving

Once cooled down you can serve in individual portions. Garnish with the lettuce and place the prawn on top of it. You can keep it in the fridge before serving.

The wine that goes best with it 

I am a wine lover and live in wine country Argentina. I suggest you serve a nice Sauvignon Blanc with it.

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