"Deconstructed" Shanghai Shrimp

Hey guys,

so I made the Shanghai Shrimp from Monday again, but this time I tried to deconstruct the dish a little. It did not turn out exactly as I wanted it to and I have to make some adjustments. My main concern was the foam, which is basically a curry coconut milk sauce. I used gelatin and xanthan, but it definitely did not turn out as I wanted. Do you have any ideas how to improve the foam? I kinda bothered me that it was cold and the consistency was too thick and slimy. I am pretty new to foams and appreciate any help

5 spice shrimp, coconut curry foam, fried rice cake

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Comments

Afonso_Tito_de_Morais_164825

Looks good! Try adding a bit of egg whites to the foam to increse aeration, reducing xantham to avoid sliminess and subbing gelatin for agar so you can store it at a warm temperature without it collapsing.

tshewman

Are you wanting to merge the flavors or have the curry stand on it's own. The flavored curry milk (250g) and add flavored stock (100 g - flavored melted butter works well also - essentially any pan sauce would do), 125g cream, 35g neutral oil and a touch of Xanthan. 2 charges and you should be good to go. I would tend to agree with Afonso, egg whites (or wgg white powder) if you want more air and possible agar (though I haven't had great luck with agar in foams personally).

Tim_230841

Thank you for the help Todd and Alfonso! I was trying to merge the flavors and basically transform the whole sauce into a foam. My recipe is pretty much like yours, Todd, except that I did not use 35g of oil, but added 125 ml of white wine (I let the alcohol evaporate first). I will try to add egg whites next time and substitute the gelatin for agar. In what ratio should I add the agar? 1%?

tshewman

for a relatively thick foam, ~1%agar (not sure if you want to try xanthan again, but would be ~.2% or so-quite low). ~.4% agar for a thin foam. OR 7% albumin (egg white powder) for thick. I probably wouldn't do both (personally)

Tim_230841

Thank you! Yeah I dont think I will try xanthan again, the slimy texture was not very appealing. You mean you would not combine xanthan and agar or albumin and agar?

tshewman

I probably wouldn't do the albumin and agar.