- 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
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:
- 1 fresh pineapple
- 1/4 cup Chinese red vinegar
- 3 tablespoons sugar
- 1 tablespoon Sriracha
- 2 tablespoons cornstarch
- 1/2 cup water
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.
- 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
Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.
- 4 prawns, shell and tails intact
- 2 tablespoons Szechwan peppercorns
- 2 tablespoons salt
- 1/4 cup olive oil, for sauteing
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.
- Mache, for garnish
- Gold leaf, for garnish
- Edible orchids, for 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.