Recipe courtesy of Chris Cheung

Golden Summer Prawns

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


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


  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.;


  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.;


  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.