Ming says: Growing up, one of the first things I learned in my mom's kitchen was how to make shrimp mousse—it was a basic filling for dumplings. Years later, when I was studying in Paris, I refined my technique, learning the secret to creating an airy French-style mousse. It has just four ingredients, is incredibly tasty, and impressive. I guarantee this will become a standard in your recipe repertoire! To save time, you can now buy frozen shrimp that are already peeled, cleaned and deveined.

Makes 4 cups

• 1 1/2 pounds medium shrimp, peeled and deveined
• 3 eggs
• 1/2 pound butter, chilled, chopped up into 1/8-inch dice
• 1 tablespoon truffle oil
• Kosher Salt and Freshly ground white pepper, to taste

1. In a food processor, place the shrimp and eggs and blend until almost smooth. Add the butter, truffle oil and season. Pulse until butter is incorporated, but still visible in small pieces. Test a small piece for flavor by sautéing or microwaving it.
2. Place in a container, cover, and store in fridge for up to 2 days.

>>This recipe appears in Episode #202.

>> For additional recipes and more, visit www.ming.com