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SHRIMP DUMPLINGS WITH TRUFFLE SAFFRON SAUCE
Serves 1 | Prep/cooking time: 40 min
INGREDIENTS |
For the Dumplings:
- 200g shrimp (peeled and deveined)
- 1 tsp fresh ginger (minced)
- 1 garlic clove (minced)
- 1 tsp sesame oil
- 1 tsp soy sauce
- Pinch of salt
- Dumpling wrappers
For the Creamy Saffron Sauce:
- 1 cup heavy cream
- 1/4 tsp saffron threads
- 1 tbsp butter
- 1 shallot (finely chopped)
- Salt and white pepper, to taste
For Garnish:
- Black truffle (thinly shaved)
- Microgreens or edible flowers
- Optional: Gold flakes for a luxurious finish
PREPARATION |
The Dumplings:
- Finely chop the shrimp and combine with ginger, garlic, sesame oil, soy sauce, and a pinch of salt.
- Place 1 teaspoon of the filling in the center of each dumpling wrapper.
- Pleat the edges to seal.
- Steam the dumplings for 6–7 minutes, or until the wrappers become translucent.
Make the Saffron Sauce:
- Soak the saffron threads in 2 tablespoons of warm water.
- In a pan, sauté the shallots in butter over medium heat until softened.
- Add the cream and the saffron along with its soaking liquid.
- Simmer for about 5 minutes, or until slightly thickened.
- Season with salt and white pepper to taste.
PLATING |
- Spoon the saffron sauce onto a plate.
- Arrange the dumplings on top.
- Garnish with shaved truffle, microgreens or edible flowers.
- For an extra touch of elegance, finish with a sprinkle of gold flakes.
