An intricate and elegant hors d’oeuvres, filled with a variety of seafood and covered in a crispy tempura batter. Inspired by the Cinderella ballet.
Recipe by Chef Caitlin Hall and Chef Nicole Gomes
Pickled Ginger Aioli
Place scallops into small food processor, blend to a smooth paste.
Add salt, lemon zest and egg yolk, process another 20 seconds.
Fold in crab meat and keep chilled.
Place nori, sesame seeds, sesame oil, siracha, lemon juice, vinegar and pickled ginger in blender, process to a paste.
Add egg yolks, with blender on low speed, slowly stream oil into egg mixture to form a stable emulsion.
Season with fish sauce and reserve.
Combine all dry items in medium mixing bowl.
Pour soda water over ice, leave for 5 min.
Strain soda water into dry mix and whisk together to form a smooth paste.
Keep in refrigerator until needed.
Fill a large mixing bowl with hot tap water, soak a clean towel for 5 min. Remove towel, squeeze out excess water and lay over rice sheets.
Once sheets become soft, cut each square into 4 equal parts and place 1 tbsp (15 mL) of mousse in centre.
Using a small palate knife, spread mousse evenly over entire square.
Dust shrimp lightly with flour and place on top of mousse, roll shrimp to create a small parcel being sure to tuck the top edges, leaving the tail out.
Repeat with remaining shrimp. Toss rolls with flour to lightly coat.
Hold the shrimp tail and dip rolls in tempura batter several times, making sure the everything but the tail is completely covered by the batter.
In a large pot over medium heat, bring canola oil to a frying temp of 350ºF (180ºC).
In small batches, fry shrimp until crisp and golden brown about 3-4 mins.
Drain onto towel-lined tray and serve with Pickled Ginger Aioli.