• Ingredients: 30
  • Serves: 8

Asian-style pickled shrimp with water, rice vinegar, minced fresh lemongrass*, pickling spice, salt, whole black peppercorns, uncooked medium shrimp, unpeeled, rinsed, chopped fresh cilantro, small green onions, chopped, ginger brine reserved.


  • 2 1/4 cups water
  • 3 tbsps. rice vinegar
  • 2 tbsps. minced fresh lemongrass*
  • 1 1/2 tbsps. pickling spice
  • 1 tbsp. salt
  • 1 tsp. whole black peppercorns
  • 2 lb. uncooked medium shrimp, unpeeled, rinsed
  • 1/2 cup plus 2 tbsps. chopped fresh cilantro
  • 4 small green onions, chopped
  • 3 tablespoons minced pickled ginger,* 2 tbsps. ginger brine reserved

For shrimp and shrimp butter

For preparing and poaching salmon

  • 8 slices center-cut salmon fillet , skinned
  • 1 oz fresh or preserved black winter truffles
  • 1/4 tsp. salt
  • 2 cup dry white wine

For sauce

  • Special equipment: 8 pcs. kitchen string

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Place first 6 ingredients in medium pot. Add shrimp. Cover; bring to boil. Uncover and boil until shrimp are just cooked through, about 2 minutes.

    For this step you will need

  2. Step 2 Remove from heat. Stir in 1/2 cup chopped cilantro, green onions, pickled ginger, and ginger brine.

    For this step you will need

  3. Step 3 Using slotted spoon, transfer shrimp to medium bowl. Sprinkle with remaining 2 tablespoons cilantro.

    For this step you will need