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Recipe
Shrimp Tempura with Bacon Truffle Emulsion
Ingredients (Yield: 24 servings)
Bacon Truffle Emulsion:1 pound smoked bacon, such as Nueske’s
5 cups chicken stock
5 ounces unsalted butter
5 tablespoons white truffle oil
2 teaspoons kosher salt
Shrimp Tempura:
3 pounds shrimp, peeled, deveined and cut in half lengthwise, leaving tail on one piece
Kikkoman Tempura Batter Mix, prepared according to package directions
Salt and pepper
Oil for deep-frying
Truffle salt
1/4 cup scallion oil*
Microplaned yuzu zest, as needed
Micro chervil, parsley and shiso, as needed
Shiso chiffonade
Instructions
To make Bacon Truffle Emulsion, chop bacon into 1/2-inch pieces. Sauté bacon until almost crispy. Drain fat and reserve; mince bacon pieces. In small saucepan, bring stock, bacon and 1 cup bacon fat to a simmer. Remove pan from heat; let steep for 10 minutes. Strain into another saucepan, pushing on bacon bits to extract flavor. Add butter and truffle oil; blend with handheld immersion blender. Set aside for service or refrigerate, covered, until needed. (Yield: 6 cups)For each serving, to order, lightly season 2 ounces shrimp with salt and pepper. Dip in tempura batter; fry in hot (375°F) oil. When shrimp is half done, drizzle more tempura batter onto each piece of shrimp with your fingers; fry until crispy. Drain well; season lightly with truffle salt. Mound shrimp in bowl. Froth 1/4 cup Bacon Truffle Emulsion with immersion blender. Spoon some of the liquid from the emulsion around the shrimp but not on top. Drizzle with 1/2 teaspoon scallion oil. Spoon froth from emulsion over shrimp. Quickly add remaining garnishes; serve immediately.
*To make scallion oil, in blender, purée until smooth 1 ounce chopped scallions (white and green parts), 1/4 cup canola oil and a pinch of salt. (Yield: 1/4 cup)
Recipe by Chef Tim Cushman, o ya , Boston
