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1
Place all ingredients except rice paper in a bowl with the white vinegar and sugar.
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2
Reconstitute rice paper with the hot water.
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3
Fill paper with vegetables, crab and sausage.
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4
Roll up and slice into 2 pieces.
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5
Repeat with remaining rice papers.
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6
Cut pineapple, put in blender and strain out the juice.
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7
Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil.
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8
Combine the cornstarch and water and slowly add to the simmering sauce.
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9
When thickened, remove from the heat.
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10
Chill and pout into a squeeze bottle.
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11
Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.
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12
Split tails open on the prawns and remove antennas.
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13
Crush the Szechwan peppercorns and season prawns along with the salt.
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14
Add the oil to a large skillet over medium-high heat.
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15
Once heated add the prawns, remove the head and drizzle juices on tail.
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16
Plate mache, top with summer roll slightly off center and a prawn.
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17
Dust all with gold leaf and sauce the plate with scallion-cilantro puree.
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18
Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
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.
