(For copyright reasons, as the picture is at Yahoo, please look there; the link is attached below.)

Looking for volunteer to try this recipe at home.   The winner of $50K, this is curried and has shrimp and pork belly, a combination that you don’t run into every day.

Crispy shrimp:
2 pounds Laughing Bird shrimp
2 cups flour
1 cup egg yolk
1 cup water
2 cup Panko bread crumbs
Bread the shrimp in the traditional manner and reserve.

Sous vide pork belly:
5 pounds pork belly
1 cup brine (saltwater brine)
vacuum bag

Cook at 60 degrees Celsius for three full days (72 hours) and chill.

Cauliflower espuma:
2 pounds cauliflower
¼ cup truffle oil
1 cup cream
salt and white pepper
1 teaspoon Versawhip
1 tablespoon orange zest
3 ounces butter

Process in a vita-prep until smooth.

Curry glaze:
½ cup red curry paste
1 cup coconut milk
1/8 cup kaffir lime leaves
1/8 cup ginger
¼ cup carrots
1 cup water
1 teaspoon tapioca starch

Simmer all together and thicken with tapioca and strain.

Roasted Ginger and Kaffir lime leaf air:
1 cup milk
½ cup roasted ginger
¼ cup kaffir lime leaves

Simmer together strain and add 1 teaspoon of soy lecithin.

In hot pan sauté a slice of the pork belly and toss with curry glaze. Keep warm. Deep fry the shrimp and reserve on a hot plate. Pump the cauliflower espuma on a plate in a rectangle shape and top with curried pork. On top of the pork place a shrimp and finish with milk air. Garnish with fresh herbs and a nitrogen olive sheet.

Let me know if you have all these ingredients on hand.   I wouldn’t myself.   Frankly, I don’t think I’m going to make it either, but it sounds like a nice result if you have a lot of time on your hands.