1/2 Ib Shrimp, peeled and deveined, tail off (For Shrimp Cakes)
2 tsp Corn Starch (For Shrimp Cakes)
2 tsp Soy Sauce (For Shrimp Cakes)
2 tsp Ginger (For Shrimp Cakes)
2 tsp Garlic (For Shrimp Cakes)
1/4 cup Scallions, chopped thin (For Shrimp Cakes)
4 ea Eggs, whole (For Poached Eggs)
1 Tbsp Distilled White Vinegar (For Poached Eggs)
Recipe Preparation
For Hollandaise Sauce:
Combine butter, white wine vinegar, and stock in a small saucepan to 70°C (158°F).
Temper the egg yolks + whole egg and mix with a hand blender to combine, strain into a 1-quart whipper (or, if holding out, a thermo whipper) and charge with two N2O cartridges. Set aside.
For Shrimp Cakes:
Add shrimp, soy sauce, ginger, garlic, corn starch, and scallions into a food processor and pulse into a rough chop paste.
Using a 2 oz scoop portion 2 scoops on a griddle or pan and smash down to ½ inch patties.
When shrimp cake is browned on one side, flip and cook to 155°C (311°F).
For Poached Eggs:
Bring a small sauce pot of water with 1 Tbsp of vinegar to simmer.
Crack eggs into a ramekin one at a time and gently pour into simmering water, cook approximately 3 minutes until whites have set.
To Plate:
Split biscuits, toast them, place on a plate, and top with arugula.
Using a slotted spoon or spider, remove poached eggs from the water and place one on each biscuit.
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