1.
Shell and devein prawns, leaving tails intact. Make three
small cuts on the underside of each prawn, halfway through
flesh, to prevent curling when cooked. Trim a thin edge off
each tail and, with the back of a knife, gently press to expel
any moisture that might make the oil spit during cooking
2. Cut squid in
half lengthways; lay flat, with shiny smooth-side up, on chopping
board. Holding knife at 45-degree angle, slice diagonally
halfway through flesh. Repeat, slicing in the opposite direction
to make a diamond pattern. Cut squid into large squares or
strips
3. Halve onions
from root end. Insert toothpicks at regular intervals to hold
onion rings together and slice in between. Disgard mushroom
stems; cut a cross in the top of caps
4. Cut one sheet
seaweed into 5cm squares, halve the other sheet and cut into
2cm-wide strips. Brush seaweed strips with water and wrap
tightly arounf about 10 noodles, either at one end or in the
middle; reserve noodle bunches
5. Heat oil to
moderately hot (170°C). Dust seafood and vegetable ingredients,
except seaweed squares, lightly in flour; shake off excess
flour. Dip seaweed squares and other ingredients in batter,
drain excess; deep-fry ingredients, in batches, until golden.
Drain on absorbent paper. Only fry small amounts at a time
and make sure enough time is allowed for oil to come back
to correct tempurature before adding next batch
6. Finally, deep-fry
reserved noodle bunches and serve as a garnish. Serve with
lemon and bowls of dipping sauce |
