Thirdpersonmatt

Preparation time: 40 minutes

Tatal cooking time: 15 minutes

Serves 4

Batter

2 egg yolks

200 mliced water

1 cup plain flour

Dipping Sauce

1 cup dashi

1/3 cup mirin or dry sherry

1/3 cup shoyu or light soy sauce

2 teaspoons grated green ginger, to serve

400 g white boneless fish fillets, skinned, cut into 2 cm pieces

8 raw king (large) prawns, peeled, deveined with tails intact

8 scallops, cleaned

1 zucchini, cut into 1 cm strips

1 red capsicum, cut into 1 cm strips

4 buttin mushrooms haled if large

8 green beans, in 5 cm pieces flour for coating vegetable oil for deep frying

1__To make Batter:

   Place egg yolks in mixing bowl, add iced water; mix until well combined. Add flour all at once. Mix very lightly with chopsticks or a fork; the mixture will still be lumpy.

2__ To make Dipping Sauce:

   Combine all ingredients axcept ginger in small pan; bring to boil. Remove and keep warm. Place in indiidual bowls. Serve grated ginger separately

3__ Just prior to cooking place fish fillet pieces in iced water for about 5 minutes; drain and pat dry on paper towels.

4__ Lightly score surface of prawns to preent curling when cooking; pat dry with paper towels. Dry scallops; dust prawns and scallops; dust prawns and scallops with flour.

5__ Dust vegetables lightly with flour. Fill a large deep pan 2/3 full with oil and heat to moderately hot. Dip  a few vegetable pieces at a time into batter and cook 2 - 3 minutes or until lightly browned. Drain on paper towels; keep hot.

6__Dip seafood into batter. Cook a few pieces at a time until lightly browned. Drain on paper towels. Sere with Dipping Sauce.

• 1 cup cooked macaroni
• 1/2 teaspoon finely red chilli
• 1 teaspoon tomato ketchup
• 3 tablespoons vegetable oil
• 1 teaspoon SUREE SWEET SAUCE
• 1 chicken breast, cut into bite-side cube
• 3 cherry tomatoes, cut in quarter
• 10 sweet basil leaves (Horapha)

Introductions:

  Place wok on medium heat, put in oil.  Stir-fry red chilli, tomatoes, and chicken.

  Add macaroni, reduce heat, add SUREE SWEET SAUCE and ketchup.  Now turn up the heat and stir-fry, add the basil leaves.  Serve immediately.

• 1/2 cup vegetable oil
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallots
• 400 grams SUREE, 5mm. RICE STICK, soaked in warm water to soften.
• 1 tablespoon chooped pickled white radish
• 1 cup fried bean curd
• 4 tablespoon sugar
• 3 tablespoon SUREE FISH SAUCE
• 4 tablespoons SUREE PAD THAI SAUCE
• 2 tablespoons tamarind or lime juice.  500 grams (1 lb.) bunch of Chinese flat chives, 1.2 cup ground roasted peanut
• 4 grilled tiger prawns, about 100 grams (3.5 oz. each)
• 3 eggs, banana blossom, simmered until tender (optional)

Instroductions:
  Heat 3 tablespoons oil in a wok and add garlic and shallot.  Add prawns follow SUREE 5 mm. RICE STICK and fry, turning constantly to prevent sticking.  Remove the rice stick and set aside.

  Put another 3 tablespoons of oil into pan, and when hot, add the pickled white radish and fried bean curd.  Stir-fry for 2-3 minutes and then return the rice stick.  Add sugar, SUREEFISH SAUCE and SUREE PAD THAI SAUC, mixed thoroughly and set aside on the plate.

  Put another 2 tablespoons of oil into pan, and when hot.  Break 3 eggs into pan and scrable, spreading egg in a thin layer over then pan.  When set, return rice stick and mix together thoroughly then sprinkle with ground peanuts.  Season with sugar, SUREE FISH SAUCE, peanut and tamarind or lime juice.  Serving with Banana Blossom and Chinese Flat Chives.