Sous Vide Prawns Recipe with Teriyaki Sauce - Great British Chefs

Ingredients

• 400g of king prawns, deveined (fresh)
• 1/2 tsp bicarbonate of soda
• 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
• 50ml of tamari
• 100ml of mirin
• 30g of caster sugar
• 1 garlic clove, crushed
• 1 knob of ginger, peeled and finely grated
• black sesame seeds, and white, to garnish