Shrimp Haystacks


  • 2 Idaho® Yukon Gold potatoes, peeled, medium julienned with a mandolin
  • as needed rice bran oil for frying
  • 3 egg yolks
  • 6 tiger prawns, peeled, deveined, shelled and split
  • 1 teaspoon salt, plus more as needed
  • black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon shallots, minced
  • 1 teaspoon garlic, minced
  • ¼ cup white wine
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh chives, chopped
  • 1 teaspoon fresh parsley, chopped


  1. Wash potatoes with cold water to get all the starch out. When the water is clear, drain and air-dry for 5 minutes.
  2. In a fryer with oil at 350°F, slowly add the potatoes and cook until they are golden brown and crispy. Season with a pinch of salt. Set aside.
  3. Meanwhile, have your oven set at 300°F to warm up your serving plate. Whisk egg yolks and set them aside until the plate is hot to the touch. Season shrimp with 1 teaspoon salt and some pepper. Warm up a sauté pan and add olive oil, shrimp, shallots and garlic. Sauté for a minute and a half, or until garlic and shallots have a little color. Deglaze with white wine and add butter, stirring until well incorporated. Season with chives, parsley and salt.
  4. By then the plate should be warm and ready to use. Place egg yolks on plate in a small puddle, then add a pile of crispy potatoes. Position shrimp around the plate and slowly drizzle the garlic-butter sauce on top of potatoes.
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Yield: 2 servings

Christian Palmos
Cafeteria 15L
Sacramento, CA

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