From: Christian Palmos, Cafeteria 15L, Sacramento. Yield: 2 servings.

2 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 tsp. salt, plus more as needed
to taste, black pepper
1 Tbsp. olive oil
1 Tbsp. shallots, minced
1 tsp. garlic, mince
¼ cup white wine
2 Tbsp. unsalted butter
1 tsp. fresh chives, chopped
1 tsp. fresh parsley, chopped

Wash potatoes with cold water to remove the starch. When water is clear, drain potatoes and air-dry for 5 minutes. Heat fryer oil to 350°F. Slowly add potatoes and cook until they are golden brown and crispy. Season with a pinch of salt. Set aside.

Meanwhile, have your oven set at 300°F to warm up serving plate. Whisk egg yolks and set them aside until plate is hot to the touch. Season shrimp with 1 tsp. salt and some pepper. Warm up a sauté pan and add olive oil, shrimp, shallots and garlic. Saute 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. Place egg yolks on warm plate in a small puddle, then add a pile of crispy potatoes. Position shrimp around the plate and slowly drizzle garlic butter sauce on top of potatoes.