On the Menu Recipe: Shrimp Dumplings from Wild Note Cafe

Dumpling mix:

1 rock shrimp

1 teaspoon garlic

1 Tablespoon shallots

2 Tablespoons white wine

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon parsley

1 Tablespoon olive oil

2 Tablespoons heavy cream

2 egg whites

Sautee garlic and shallots in olive oil lightly. Deglaze pan with white wine and reduce by half. Set aside and let cool. Process rock shrimp, egg whites and heavy cream in robot coupe. Put shrimp mix in a bowl and mix with the rest of the ingredients.

Port wine sauce:

2 cups Paul Masson Port

2 cups Cockburn Port

1/2 cup sugar

1 stick of butter

2 shallots

Put shallots, Paul Masson Port and Cockburn Port in sauce pot. Reduce the wine to half, then add the sugar. Once the sugar is forming bubbles, add the butter slowly. Make sure the flame is medium-low and stir.

Shrimp Dumplings, plate:

5 shrimp dumplings

2 floral ounces port wine sauce

1/4 ounce wonton crisps

4 green onion strings

Drop dumplings into boiling water and cook until they float. Cover the bottom of a 10-inch plate with port wine sauce. Place the wontons in a pile in the center of the plate and place the onion strings on top. Place the dumplings in a circle around the outside, sitting in the sauce.

   
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