Recipe courtesy of Chris Cheung
Golden Summer Prawns
- Level: Advanced
- Yield: 4 servings
- Total: 1 hr 40 min
- Prep: 1 hr 30 min
- Cook: 10 min
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.