Top Chef Masters, Season 1, Episode 5, Quickfire Challenge
Chill the bowl and blade of the food processor in the freezer. Have ready a large bowl of ice with another bowl set over the ice and a rubber spatula to mix with. In the food processor combine the shrimp, shallot, chili pepper, lime zest, sugar, ginger, garlic, fish sauce and egg white.
Pulse and process until you have a thick, smooth paste. Scrape the paste into the bowl set over ice and spread it thin so that it will chill quickly. Add the chopped scallions and cilantro and season with salt. Fold this mixture together and place in the refrigerator to set up.
In a medium bowl combine the flour and the cornmeal. Remove 2/3 cup of the dry mix to a shallow container. Mix the milk with the remaining dry mix in the bowl with a wisk until it is smooth. Be careful not to overmix the batter.
In a blender bowl combine the garlic, lime juice, fish sauce, egg yolks, sugar, and the cilantro. Pulse and process until it becomes a smooth paste. Add the mayonnaise and run the blender on low speed while adding the oil. Add enough oil to create a smooth, slightly runny mayonnaise. Taste and adjust the seasoning with salt and lime juice.
Shrimp Moon Doggie with Herb Slaw & Mustard Caviar
Heat a large pot of vegetable oil to 350 degrees. Coat both of your hands with the dry mixture and using the dry coating on your hand to keep the mousse from sticking, form the shrimp mousse around the popsicle stick to form a shrimp “dog.” Coat the dog with the dry mix and carefully coat the mousse with the corn batter by rolling the dog in the wet mix. Submerge the coated dog into hot oil and cook for 3 minutes or until golden brown and crispy.
Remove the cooked corndogs from the fat and drain them on paper towels.
Spread a line of cilantro mayonnaise on a plate and place the "moon doggie" on the plate and garnish with a confetti of herbs and a wedge of lime. Enjoy!