Ingredients
Batter
- 2 egg yolks
- 200 ml iced water
- 1 cup plain flour
Dipping sauce
- 1 cup dashi
- ⅓ cup mirin or dry sherry
- ⅓ cup shoyu or light soy sauce
- 2 teaspoons grated green ginger, to serve
- 400 g white boneless fish fillets, skinned, cut into 2 cm pieces
- 8 raw king (large) prawns, peeled, deveined with tails intact
- 8 scallops, cleaned
- 1 zucchini, cut into 1 cm strips
- 1 red capsicum, cut into 1 cm strips
- 4 button mushrooms, halved if large
- 8 green beans, in
- 5 cm pieces flour for coating
- vegetable oil for deep frying
Method
1. To make Batter: Place egg yolks in mixing bowl, add iced water; mix until well combined. Add flour all at once. Mix very lightly with chopsticks or a fork; the mixture will still be lumpy.
2. To make Dipping Sauce: Combine all ingredients except ginger in small pan; bring to boil. Remove and keep warm. Place in individual bowls. Serve grated ginger separately.
3. Just prior to cooking place fish fillet pieces in iced water for about 5 minutes; drain and pat dry on paper towels.
4. Lightly score surface of prawns to prevent curling when cooking; pat dry with paper towels. Dry scallops; dust prawns and scallops with flour.
5. Dust vegetables lightly with flour. Fill a large deep pan ⅔ full with oil and heat to moderately hot. Dip a few vegetable pieces at a time into batter and cook 2–3 minutes or until lightly browned. Drain on paper towels; keep hot.
6. Dip seafood into batter. Cook a few pieces at a time until lightly browned. Drain on paper towels. Serve with Dipping Sauce.
