Recipe courtesy of Chris Cheung

Golden Summer Prawns

  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

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

  1. 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:

  1. 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:

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

Prawns:

  1. 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:

  1. 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.
  2. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.