Black Truffle
Egg Yolk Shrimp
Replicate a high-end restaurant dish in 15 minutes! The rich aroma of black truffle goes straight to the head in this simple yet luxurious Western-style recipe.
Bringing the opulent flavors of fine dining into your home kitchen has never been easier. This dish combines succulent black tiger prawns with an aromatic black truffle and rich mayonnaise emulsion, creating a restaurant-quality appetizer that comes together in just a fraction of the time.
Ingredients
- 500 g black tiger prawns
- 2 tbsp Baishanzu black truffle sauce
- 3 tbsp mayonnaise
- 2 tbsp starch
- 1 tbsp cooking oil
- to taste chopped parsley
Instructions
- 1Coat shrimp with starch
Pat the peeled and deveined raw tiger prawns dry with a paper towel, then coat each shrimp evenly with a thin layer of starch.
Tip: Ensure the shrimp surface is slightly damp so the starch adheres evenly. - 2Pan-fry the shrimp
Place the starch-coated shrimp into a pan with hot cooking oil and pan-fry over medium heat until they are crisp and golden brown.
Tip: Maintain medium heat to ensure the starch crust sets properly without burning. - 3Prepare truffle mayonnaise sauce
Combine mayonnaise in a small metallic bowl with a spoonful of black truffle sauce, mixing them thoroughly with a spoon.
Tip: Mix well to distribute the truffle aroma uniformly throughout the mayonnaise. - 4Coat shrimp in truffle sauce
Add the fried shrimp into the bowl containing the prepared black truffle and mayonnaise sauce, tossing them together until evenly coated.
Tip: Gently fold the shrimp to keep the crispy starch coating intact while covering them completely in sauce.
