This is a traditional Japanese dish, which can be served as an unusual starter.
- 12 uncooked large prawns
- 2 whitefish fillets skinned and cut into 5 x 2 cm (2 x 3/4-inch) strips Small whole fish, e.g. smelt or whitebait
- 2 squid cleaned and cut into strips 2.5 x 7.5 cm (1 x 3 inches long)
- 2 tbsps plain flour for dusting
- 1 egg yolk
- 8 floz iced water
- 4 oz plain flour
- Oil for frying
- 3 floz soy sauce
- Juice and finely grated rind of 2 limes
- 2 floz dry sherry
- Shell the prawns, leaving the tails intact. Wash the fish and the squid and pat dry. Dust them all with the 2 tbsps flour.
- Make a batter by beating together the egg yolk and water. Sieve in the 120 g (4 oz) plain flour and mix in well with a table knife.
- Dip each piece of fish into the batter, shaking off any excess.
- In a wok or deep-fat fryer, heat the oil to 180°C (350°F). Lower in the fish pieces a few at a time and cook for 2-3 minutes. Lift them out carefully and drain on paper towels, keeping warm until required.
- Mix together the soy sauce, lime juice, rind and sherry and serve as a dip with the cooked fish.
- If the batter seems to drain off too quickly, leave each batch of fish in the bowl of batter, until you are ready to lower them into the hot oil.
Calories: 368 kcal
Carbohydrates: 31 g
Protein: 47 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 304 mg
Sodium: 2241 mg
Potassium: 579 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 384 IU
Vitamin C: 10 mg
Calcium: 129 mg
Iron: 3 mg