photo by: Chef Anne Gingrass

Salt and Pepper Prawns with Silver Noodle Spring Rolls

Salt and Pepper Prawns with Silver Noodle Spring Rolls and Szechuan orange sauce

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Yield: Serves 4
Salt and Pepper Prawns with Silver Noodle Spring Rolls 0 0
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The Sauce
1 Tbl. Olive oil
1 each Shallot, peeled and sliced
1 each Garlic clove, peeled and crushed
1 inch Fresh ginger peeled & sliced across the grain
1/2 each Jalapeno pepper, sliced
1/4 each Red bell pepper, diced
1/2 bunch Scallions, white part only, chopped
4 each Szecuhan peppercorns

1 each Fresh tomato, diced
2 each Oranges, peeled and chopped
1 cup Sake
1 cup Mirin
2 Tbls. Soy sauce
4 each Whole shrimp, roasted in the oven or fried brown

2 Tbls. Veal stock
2 Tbls. Chicken stock
to taste Salt and pepper

Noodle Rolls
1/2 pkg. Cellophane noodles (mung bean noodles)
3 Tbls. Peanut oil
4 each Shallot, peeled and sliced thinly
4 cloves Garlic, peeled and chopped
3/4 cups Chicken stock
1 Tbl. Fish sauce
1/2 bu. Scallions, chopped
2 Tbls. Cilantro, chopped

1 cup Carrots, peeled and julienned
1 cup Cucumbers, peeled, seeded and julienned
8 each Leaves of red leaf lettuce
8 each Rice wrappers

Szecuhan Peppered Salt
2 Tbls. Kosher salt
1-1/2 tsp. Szecuhan peppercorns

Garlic Oil
1/2 cup Peanut oil
1/4 cup Garlic, peeled and chopped
1 Tbl. Chili flakes
1/4 bu. Scallions, sliced
1 Tbl. Szecuhan pepper salt

To Finish The Dish
16 each Live spot prawns
1 cup Rice flour
2 Tbls. Szecuhan pepper salt


The Sauce
Heat the olive oil and add the shallot, garlic, ginger, jalapeno, bell pepper, scallions and Szecuhan peppercorns and saute until all of the vegetables are softened.

Add the tomatoes, oranges, sake, mirin, soy sauce and roasted shrimp and bring to a boil. Reduce to a slow simmer and cook until reduced in volume by 2/3 to 3/4.

Add the veal stock and chicken stock and bring back to a boil. Reduce to a simmer and reduce until the liquid forms a thin coat on the back of a spoon.

Strain through the fine die of a food mill or fornce through a small strainer with a wooden spoon. Season to taste with salt and pepper and reserve warm.

Noodle Rolls
Soak the cellophane noodles in warm water for thirty minutes. Drain them and coarsely chop. Reserve.

Heat the peanut oil in a suitable pot and add the shallots and garlic. Cook over medium heat until the shallots begin to brown. Add the chicken stock and fish sauce and bring to a boil. Add the noodles and cook at a slow simmer until all of the liquid is absorbed. Remove from the heat and add the scallions and cilantro. Season to taste with salt and pepper and cool. Reserve chilled. (You will have extra noodles. They make a wonderful salad and are very good served hot with crab or shellfish.)

When the noodles are cold, dip the rice wrappers into warm water until soft and lay out on damp clothes. Lay a lettuce leaf down in the center of each wrapper and place a quarter of the carrots and cucumbers down the middle followed by roughly a eighth cup of the cooked noodles. Roll the rice wrappers up like burritos and reserve.

Szecuhan Peppered Salt
Combine the salt and peppercorns in a suitable saute pan and heat over medium heat until the contents begin to smoke ever so lightly. Remove and cool. Puree well in a spice grinder or small blender. Reserve (This is a wonderful seasoning that will keep indefinately.)

Garlic Oil
In a small pot, combine the oil with the garlic, chili flakes, scallions and peppered salt. Heat over medium heat until the garlic becomes light brown and the mixture begins to sizzle.

To Finish The Dish
Mix the Szecuhan peppercorn salt and rice flour together in a large bowl. Toss the prawns in the mixture to coat and deep fry at 350 F. Remove to an absorbent surface and keep warm.

Ladle two ounces of sauce into large serving bowls. Cut each spring roll into 3 pieces each and place six pieces into the center of each bowl. Cut the prawns in half through the center and arrange on top of the rolls. Drizzle with one tablespoon of the hot toasted garlic oil. Garnish with cilantro sprigs.

Posted: 5/9/2011 11:38:28 AM

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