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|Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods.|
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All time favourite.
1 sheet of nori (seaweed)
8 large prawns
175g fillet (cut into small pieces)
1 small egg plant
4 spring onions
6 shiitake mushrooms, fresh or dried
plain flour for dusting
vegetable, corn or sunflower oil for deep frying
5 tsp soy
2 egg yolks
300ml iced water
½ tsp salt
1. Cut the Nori into 12mm strips. Moisten one end of the nori with waterand warp around the tail end of each prawn. Skewer the prawns through their length to straighten them. Skewer the fillets of white fish and set aside.
2. Slice the egg plant into neat sections, sprinkle with salt, layer on a plate and press lightly with your hand to expel the bitter juices. Leave for 20-30minutes, then rinse under cold water. Dry well and place on bamboo skewers. Prepare teh other vegetables on skewers and set aside.
3. The batter should be made just before it is used. Beat the egg yolks and half the iced water together in a bowl, sift in the flour and salt and stir loosely with chopsticks without mixing into a dry paste. Add the remainder of the water and stir to make a smooth batter. Avoid over mixing.
4. Heat the oil in a deep fryer or wok, fitted with a wire draining rack. Dust the fish and vegetables in flour, not more than 3 at a time. Dip into the batter, coating well, then fry in the hot oil until crisp and golden, for about 1-2 minutes. Drain well, sprinkle with fine salt and drain on kitchen paper before serving with a soy or Tamari dipping sauce.
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