Aka Ebi
Poached Shrimp, Heart of Palm, Cultured Milk Panna Cotta, Fermented Tomato-Horseradish Water, Miner's Lettuce
Chef Cameron Rolka of Mink | Detroit, MI
Adapted by StarChefs | June 2025 | Photo: Alexander Zeren
INGREDIENTS
Fermented Tomato-Horseradish Water:
Yield: 50 servings
2.27 kilograms quartered tomatoes
5 grams grated horseradish
45 grams kosher salt
Cultured Milk Panna Cotta:
Yield: 40 servings
125 grams buttermilk
100 grams strained yogurt
100 grams crème fraîche
5 grams kosher salt
165 grams whole milk
6.9 grams silver leaf gelatin, bloomed
Heart of Palm:
Yield: 100 servings
Kosher salt
One 3-pound heart of palm, cut into ½-inch cubes
To Assemble and Serve:
Yield: 1 serving
U10 aka ebi shrimp
White wine
Kosher salt
White wine vinegar
Lemon juice
Extra virgin olive oil
Miner’s lettuce
METHOD
For the Fermented Tomato-Horseradish Water:
In a vacuum bag, add all ingredients. Seal and let sit 7 days at room temperature. Strain through a cheesecloth, discarding solids. Transfer to an airtight container and refrigerate.
For the Cultured Milk Panna Cotta:
In a mixing bowl, whisk to combine buttermilk, yogurt, crème fraîche, and salt. Set aside. In a pot over medium heat, warm milk to 180°F. Whisk in gelatin. Remove from heat and add to buttermilk mixture. Transfer to an airtight container and refrigerate.
For the Heart of Palm:
In a pot of over medium-high heat, bring salted water to a boil. Blanch heart of palm 2 minutes, or until fork-tender. Shock in an ice bath and set aside.
To Assemble and Serve:
In a saucepan over medium flame, heat wine to 185°F. Generously season with salt, vinegar, and lemon juice. Add shrimp and poach 1 minute, or until just cooked. Transfer to an ice bath and let cool. Transfer poached shrimp to a work surface and slice in half. Season with salt and set aside. In the bottom of a serving bowl, place 4 spoonfuls Cultured Milk Panna Cotta. Top with shrimp and 5 pieces Heart of Palm. Pour 2 ounces Fermented Tomato-Horseradish Water over top. Season with lemon juice and olive oil. Garnish with miner’s lettuce.
