Recipes for Dummies

Preparation time: 40 minutes

Tatal cooking time: 15 minutes

Serves 4

Batter

2 egg yolks

200 mliced water

1 cup plain flour

Dipping Sauce

1 cup dashi

1/3 cup mirin or dry sherry

1/3 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 buttin mushrooms haled if large

8 green beans, in 5 cm pieces flour for coating vegetable oil for deep frying

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 axcept ginger in small pan; bring to boil. Remove and keep warm. Place in indiidual 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 preent curling when cooking; pat dry with paper towels. Dry scallops; dust prawns and scallops; dust prawns and scallops with flour.

5__ Dust vegetables lightly with flour. Fill a large deep pan 2/3 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. Sere with Dipping Sauce.