Golden Summer Prawns

Total Time:
1 hr 40 min
Prep:
1 hr 30 min
Cook:
10 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • Summer roll:
  • 1 cup julienned carrot
  • 1 cup julienned cucumber (hothouse)
  • 1 cup julienned bamboo shoots (fresh)
  • 1/2 pound Dungeness crab
  • 1 cup julienned Chinese sausage, chilled
  • 4 pieces rice paper
  • 2 quarts hot water
  • 1 cup white vinegar
  • 2/3 cup granulated sugar
  • Sweet and sour sauce:
  • 1 fresh pineapple
  • 1/4 cup Chinese red vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Sriracha
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • Scallion-Cilantro Puree:
  • 1/2 bunch fresh scallions
  • 1/4 bunch fresh cilantro leaves
  • 1/4 finger fresh ginger
  • 2 tablespoons sesame oil
  • 1/3 cup olive oil
  • 1/2 cup water
  • 1 teaspoon salt
  • Prawns:
  • 4 prawns, shell and tails intact
  • 2 tablespoons Szechwan peppercorns
  • 2 tablespoons salt
  • 1/4 cup olive oil, for sauteing
  • Garnish:
  • Mache, for garnish
  • Gold leaf, for garnish
  • Edible orchids, for garnish
Directions
Summer roll:

Place all ingredients except rice paper in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.

Sweet and sour sauce:

Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened, remove from the heat. Chill and pout into a squeeze bottle.

Scallion-Cilantro Puree:

Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.

Prawns:

Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.

Garnish:

Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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