INGREDIENTS
* 12 large scampi or prawns
* 1 squid
* 10.5 oz of sole fillets or any other white fish
* 1 bunch of tender chives
* 1 carrot
* 1 small eggplant
* 12 shiitakes or mushrooms
* Olive oil
* To coat
* 2 egg yolks
* 2 cups of flour
* 2/3 cup of cold water
* For the sauce:
* 200 ml of water
* 45 ml of mirin
* 1 oz of tuna flakes
* 45 ml of Soy Sauce
PREPARATION
Peel and clean the scampi or prawns, making a deep cut and removing the spine.
Clean the squid and cut in rings or strips.
The sole fillets are cut in 2 inch squares.
The chives and carrots are cut in julienne.
Cut the eggplant in thin slices.
Leave the mushrooms whole.
Place all the sauce ingredients in a saucepan, bring to the boil, remove, strain and reserve.
Heat the oil to 360° F.
Meanwhile, prepare the coating in a bowl, placing the flour and eggs. Pouring the cold water on top and mixing lightly without being too concerned about lumps.
To keep the coating pastry cold (very important!): place the bowl with the pastry in a larger bowl with ice.
Pass all the ingredients through the pastry.
Pour the oil on top and fry until they are browned (not many at the time, since the oil will get too cold).
Remove them with the skimmer and drain on paper towels.
Serve immediately with the sauce served in individual bowls.
