Midnight Dip

There's nothing I like more for a snack when I have an attack of the late night munchies than something I can dip in a sweet chilli sauce. Below is an interesting selection of recipes that all work well to cure those late night hunger pangs.

Tempura is a perfect snack as it's quick to make and can be rustled up out of most vegetables and seafood that you have at hand.

Tempura refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice cold water, flour, and eggs (or egg yolks). Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes.

Batter-coated deep frying was introduced to the Japanese by Portuguese missionaries during the 16th century. It is believed that the word tempura is derived from the Portuguese missionaries' custom of eating fish during Lent due to the Catholic proscription against eating meat during this period.

Traditionally the batter is mixed with chopsticks, but only for a few seconds. This leaves numerous lumps in the mixture and results in the unique tempura structure when cooked. Also crucial is that tempura batter be made freshly, with ice-cold water, in small batches.

I find it easier to dip the fish and vegetables in the flour first and then in the egg and water as cornflour tends to dissolve into the egg mixture once you've disturbed it after dipping the first few pieces.

Cooking tips (from montrealfood.com):
The secret to tempura's crispiness is in its batter coating or more precisely, the lumps, which are apt to form in the tenuous mixture of egg, ice water and flour. Because these ingredients remain unmixed, each morsel dipped to the bottom of the batter is coated in an egg-water-flour sequence. The batter must be made in small batches and not left to stand. If the flour is mixed too thoroughly moreover, the result will be an armor- like pancake casing, rather than the crispy coating the Japanese call a "cloak" or koromo. The Japanese claim that they can tell the difference between tempura made by a five-year "novice" and a 20-year veteran, so subtle is the chemistry at work in the tempura chef's powdery-ringed batter bowl.

TEMPURA

Serves 4

INGREDIENTS:
2 oz (50g) cornflour
½ tsp salt
1 large egg
4 tbsp iced water
1 lb 2oz (500g) mixture vegetables such as red peppers, mushrooms, aubergine, courgettes
few prawns and scallops
1 ¾ pts (1 litre) groundnut or vegetable oil
1 dessertspoon sesame oil

METHOD:
Put the cornflour and unbroken egg in the fridge for about 1 hour to get thoroughly cold. At the same time place a few ice cubes and the cold water in a bowl or jug and put that in the fridge as well.
Peel and thinly slice the vegetables, cutting larger slices into halves or quarters. Peel and de-vein the prawns.
When the flour, egg and water are cold enough place both the oils in a deep pan until hot.
Blend the egg into the water using a chop stick or skewer but do not mix completely, there should be threads of egg in the water. Spread the flour on a plate.
Dust the vegetable pieces and prawns with the cornflour, then dip in the egg and water mixture; deep fry in batches for 3-4 minutes until golden. Drain on kitchen paper and serve immediately.

*********

The BBC good food mag has done it again with this unusual pakora mixture of mango and prawns. It's quick, easy to make and taste great with or without a dip.

PRAWN AND MANGO PAKORAS
Makes 24

INGREDIENTS:
5 oz (140g) gram flour
2 tsp garam masala
1 tsp turmeric
3 green chillies, deseeded and finely chopped
1 small mango, peeled and chopped
4 spring onions, finely sliced
7 oz (200g) raw peeled prawns, chopped
vegetable oil for deep frying

METHOD:
Mix the flour, spices and chopped chillies in a large bowl.
Make a well in the centre then gradually mix in 4 fl.oz (100ml) cold water, beating until you have a smooth batter about the consistency of toothpaste.
Mix in the mango, spring onions and prawns.
Heat the oil over a medium heat then drop in heaped teaspoons of the mixture.
Fry a few at a time, turning to brown evenly, for 3-4 minutes.
Drain on kitchen paper and keep warm while you fry the rest. Serve immediately.

**********

These spicy little fish cakes from Thailand are great finger food. Serve them with a sweet dipping sauce like sweet chilli or Lon prik khing.

TAUD MAN PLA
Thai fish cakes
Makes 8

INGREDIENTS:
10 oz (284g) white fish fillets, skinned
3 tbsp red curry paste
2 tbsp fish sauce
3 tbsp cornflour
1 tbsp coriander leaves, chopped
2 spring onions, finely sliced
1 egg, beaten
oil for frying

METHOD:
Place the fish, curry paste, cornflour and coriander in a food processor and process until very finely minced.
Remove from the processor and stir in the onion and just enough egg to bind. With floured hands
shape the mixture into 8 small rounds. Chill for 30 minutes or until required.
Shallow or deep fry for a few minutes on each side until golden. Serve.

**********

These lovely little prawn snacks from China are an excellent addition to a dippy midnight feast.

SESAME PRAWN TOASTS
Makes 12

INGREDIENTS:
10 oz (300g) raw prawns
¾ in (2cm) piece root ginger, grated
1 large spring onion, finely chopped
1 egg white, lightly beaten
1 tbsp cornflour
1 dash of sesame oil
1 dash of dark soy sauce
pinch Salt
6 thin slices bread, crusts removed
5 tbsp white sesame seeds
groundnut oil for deep frying

METHOD:
Shell the prawns, de-veined and finely chopped.
Mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt.
Spread the sesame seed onto a plate. Lightly toast the bread.
Spread one side of each slice of bread with the prawn mixture then press the filling side into sesame seeds. Cut each slice in half diagonally.
Heat the oil until hot and fry the prawn toasts, a few at a time, until golden. Drain on paper towels and keep warm while you fry the remainder. Serve immediately.