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Midnight Bite

Midnight Bite
YIELDS
4 servings

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

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Ingredients

Scallop Mousse

3
piece U/10 scallops
½
tsp (2 mL) salt
1
tsp (5 mL) lemon zest
1
egg yolk
½
cup (125 mL) crab meat

Pickled Ginger Aioli

3
sheet nori, toasted
1
Tbsp (15 mL) sesame seeds, toasted
1
tsp (5 mL) sesame oil
2
Tbsp (30 mL) Sriracha hot sauce
1
Tbsp (15 mL) lemon juice
1
Tbsp (15 mL) rice wine vinegar
¼
cup (60 mL) pickled ginger, strained
3
egg yolks
2
cup (500 mL) canola oil
1
tsp (5 mL) Thai fish sauce

Tempura Batter

½
cup (125 mL) rice flour
¼
cup (60 mL) cornstarch
½
cup (125 mL) all-purpose flour
1
tsp (5 mL) baking powder
½
tsp (2 mL) salt
1 ¼
cup (310 mL) soda water
5
ice cubes

For Assembly

2
rice roll wrappers, square 12-inch x 12-inch (30 cm x 30 cm)
8
shrimp, size 16/20, peeled, deveined
2
Tbsp (30 mL) flour
4
cup (1 L) canola oil
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Directions

Step 1

Place scallops into small food processor, blend to a smooth paste.

Step 2

Add salt, lemon zest and egg yolk, process another 20 seconds.

Step 3

Fold in crab meat and keep chilled.

Step 4

Place nori, sesame seeds, sesame oil, siracha, lemon juice, vinegar and pickled ginger in blender, process to a paste.

Step 5

Add egg yolks, with blender on low speed, slowly stream oil into egg mixture to form a stable emulsion.

Step 6

Season with fish sauce and reserve.

Step 7

Combine all dry items in medium mixing bowl.

Step 8

Pour soda water over ice, leave for 5 min.

Step 9

Strain soda water into dry mix and whisk together to form a smooth paste.

Step 10

Keep in refrigerator until needed.

Step 11

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.

Step 12

Once sheets become soft, cut each square into 4 equal parts and place 1 tbsp (15 mL) of mousse in centre.

Step 13

Using a small palate knife, spread mousse evenly over entire square.

Step 14

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.

Step 15

Repeat with remaining shrimp. Toss rolls with flour to lightly coat.

Step 16

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.

Step 17

In a large pot over medium heat, bring canola oil to a frying temp of 350ºF (180ºC).

Step 18

In small batches, fry shrimp until crisp and golden brown about 3-4 mins.

Step 19

Drain onto towel-lined tray and serve with Pickled Ginger Aioli.

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