Golden summer prawns

  • Preparation Time90 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyHard

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

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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