Golden Summer Prawns
- Total:
- 40 min
- Prep:
- 30 min
- Cook:
- 10 min
- Yield:
- 4 servings
- Level:
- Intermediate
Ingredients
Summer roll:
Sweet and sour sauce:
Scallion-Cilantro Puree:
Prawns:
Garnish:
Directions
Summer roll:
Place all ingredients 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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