Golden summer prawns

  • For the summer roll
  • 150g julienned carrot
  • 150g julienned cucumber (hothouse)
  • 150g julienned bamboo shoots (fresh)
  • 225g Dungeness crab
  • 150g julienned Chinese sausage, chilled
  • 4 pieces rice paper
  • 1.9L hot water
  • 250ml white vinegar
  • 130g caster sugar
  • For the sweet and sour sauce
  • 1 fresh pineapple
  • 60ml Chinese red vinegar
  • 3 tbsp sugar
  • 1 tbsp Sriracha
  • 2 tbsp cornflour
  • 125ml water
  • For the green onion-coriander puree
  • 1/2 bunch fresh green onions
  • 1/4 bunch fresh coriander leaves
  • 1/4 finger fresh ginger
  • 2 tbsp sesame oil
  • 80ml olive oil
  • 125ml water
  • 1 tsp salt
  • For the prawns
  • 4 prawns, shell and tails intact
  • 2 tbsp Szechwan peppercorns
  • 2 tbsp salt
  • 60ml olive oil, for sauteing
  • For the garnish
  • Mache
  • Gold leaf
  • Edible orchids
For the summer rolls:

1) 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.

For the 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 the boil.

2) Combine the cornflour and water and slowly add to the simmering sauce. When thickened, remove from the heat. Chill and pout into a squeeze bottle.

For the green onion-coriander puree:

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

For the prawns:

1) Split tails open on the prawns and remove antennae. Crush the Szechwan peppercorns and season prawns along with the salt.

2) Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.

To garnish:

1) Plate mache, top with summer roll slightly off centre and a prawn. Dust all with gold leaf and sauce the plate with green onion-coriander 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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