Golden Summer Prawns Food

GOLDEN SUMMER PRAWNS

Steps:

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

HAWAIIAN GARLIC BUTTER PRAWNS WITH GRILLED PINEAPPLE AND PICKLED SERRANOS

Steps:

• Bring the chicken broth and coconut milk to a boil in a medium saucepan. Add the rice, then cover, reduce the heat and cook for 20 to 30 minutes. Add salt and pepper to taste. Set aside.
• Slice the pineapples 1/2- to 3/4-inch thick and grill for 5 to 7 minutes per side. Let cool, then cut away and discard the rind and core. Cut into large pieces and set aside.
• Combine the vinegar, sugar and 1/4 cup salt in a bowl. Thinly slice the serranos and add to the pickling liquid. Let sit at room temperature for 20 to 40 minutes. Drain.
• Add the garlic and butter to a large skillet over medium heat; cook until the butter is melted and the garlic has browned. Stir in the juice of 3 of the lemons and the cilantro and parsley. Add the prawns and cook just halfway through. Remove the prawns from the garlic butter, thread onto skewers and grill until fully cooked. Meanwhile, continue to cook the garlic butter sauce for another few minutes and then strain.
• Toss the arugula with the juice of the remaining 2 lemons and some salt.
• To serve: Plate a small portion of arugula, add 1/4 cup or less of coconut rice, and top with 3 prawns. Spoon over 2 tablespoons of the garlic butter sauce, then add a few pieces of grilled pineapple and pickled serrano.

SOUTHERN-FRIED PRAWNS

Steps:

• To prepare the prawns, mix the buttermilk, garlic granules and ground ginger together in a bowl. Add the prawns and stir to coat, then chill for at least 30 mins or overnight.
• Meanwhile, make the coating by combining all of the ingredients with a pinch of salt in a shallow dish. Set aside.
• Allow any excess buttermilk marinade to drip off the prawns, then dip in the coating mixture, turning to ensure an even covering.
• Heat a deep-fat fryer no more than a third full of oil to 180C. Or, heat the oil to a depth of 10cm in a pan until a cube of bread sizzles and turns golden in 30 seconds. Carefully lower 3-4 prawns into the oil at a time and deep-fry for 2 mins, or until crisp and golden. Transfer to a plate lined with kitchen paper using a slotted spoon, then season and sprinkle with the coriander leaves and lemon zest, if you like. Serve with the hot gumbo dip (see below) and some lemon wedges for squeezing over.

HONEY, SESAME & ORANGE KING PRAWNS

Steps:

• Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
• Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it's very hot, add the garlic. Sizzle for 10 secs, but don't let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.

SWEET & SOUR PRAWNS

Steps:

• Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
• Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
• Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
• Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.