Chef Melvin's Recipe Book!
Ingredients:
12 green Prawns, shelled, tails intact
250g white fish fillets cut into 2 cm squares
250g sweet potatoes peeled and sliced 5mm thick
4 large mushrooms, halved
i carrot peeled and cut into thin sticks 4cm long
12 snowpeas (optional)
12 green beans, strung and cut in halves, or thirds if very large, blanched in boiling water 1/2 minutes
1 capsicum, seeds removed, cut into pieces 4cm x 12cm, blanched in boiling water 1/2 minute
Oil for frying
Batter:
1 and 1/4 cups plain flower
1 egg
6 tablespoons cold water, or as needed
Sauce:
1/2 cup dashi (soup stock) or 1/2 cup water mixed with 1/4 teaspoon monosodium glutamate
4 tablespoons mirin or dry sherry
4 tablespoons soy sauce
Garnish:
4 tablespoons daikon (Japanese White Raddish) or horse raddish
1 tablespoon grated fresh ginger
Method of preparation:
Divide vegetables and fish into 4 or 6 equal portions.
Stir flour into a bowl, add egg, stir in, then add water to form a thin batter,
Heat oil in a pan. There should be at least 3 cm of oil, very hot, but not smoking.
Working on one serve at a time, dip a piece of fish or vegetable into batter, allow excess to run off, then add to hot oil. Fry on both sides until golden, about 2 minutes, remove and drain.
As each serving is cooked, place on an individual serving plate and keep warm in a very low oven.
Repeat until all vegetable and fish pieces are cooked. Cook only a dew pieces at a time.
Mix sauce ingredients in a bowl. Place in individual dishes to accompany each serving of fish and vegetable.
Serves 4 - 6
