 |
Prep Time: 90 Minutes Cook Time: 10 Minutes |
Ready In: 100 Minutes Servings: 4 |
|
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 |
Directions:
1. Summer roll:
2. 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.
3. Sweet and sour sauce:
4. 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.
5. Scallion-Cilantro Puree:
6. Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.
7. Prawns:
8. 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.
9. Garnish:
10. 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.
11. 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.
|
|