Sesame Fried Head On Prawns With Cucumber Kimchi And Korean Chile Aioli Recipes

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.

Steps:

• In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
• Plate the prawns on a large oval and garnish with chives.
• Wine suggestion: Renwood Viognier 1995

Steps:

• Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.