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26 Ingredients Preparation Serves 2 | Preparation time: 30 minutes ½ vanilla pod 8 prawns (14 g each), ready to cook) ½ tsp. pink peppercorns | coarsely crushed ¼ tsp. sea salt 50 g cream Accessories: Vacuum sealing bags Rack Halve the vanilla pod lengthways and scrape out the seeds. Place the seeds and pod in the vacuum sealing bag with the other ingredients and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Remove the prawns from the vacuum sealing bag and serve. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 56 °C Programme duration: 20 minutes Shelf level: 2 Bourbon vanilla prawns Useful tip Serve as a starter with tagliatelle or fresh bread. Pink peppercorns are a Brazilian berry with a fruity, slightly resinous flavour. If these are not available, you can use peppercorns or chillies.