Shrimp Tempura with Bacon Truffle Emulsion - Food Services

Ingredients

• 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