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

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Instructions

1. Summer roll: 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.;
2. Sweet and sour sauce: 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.
3. Scallion-Cilantro Puree: Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.
4. Prawns: 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.
5. Garnish: 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.