yields 24 servings
Bacon Truffle Emulsion:
1 pound smoked bacon
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
tempura batter, prepared according to package directions
salt and pepper
oil for deep-frying
truffle salt
1/4 cup scallion oil (recipe below)
microplaned yuzu zest, as needed
micro chervil, parsley and shiso, as needed
shiso chiffonade
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)
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 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.
bacon recipe courtesy of: Chef Tim Cushman, o ya, 9 East Street Place, Boston, MA
