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Recipe courtesy of Chris Cheung

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Total:: 40 min
Prep:: 30 min
Cook:: 10 min

Yield:: 4 servings

Level:: Intermediate

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 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.

My Private Notes

Name: Golden Summer Prawns
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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; 1 fresh pineapple; 1/4 cup Chinese red vinegar; 3 tablespoons sugar; 1 tablespoon Sriracha; 2 tablespoons cornstarch; 1/2 cup water; 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; 4 prawns, shell and tails intact; 2 tablespoons Szechwan peppercorns; 2 tablespoons salt; 1/4 cup olive oil, for sauteing; Mache, for garnish; Gold leaf, for garnish; Edible orchids, for garnish