Cooking Instructions
- 1
Clean the shrimps. Make several shallow cuts on the belly side. Flatter the back with your hands to straighten the shrimp out.
- 2
Skin the squid and score each side in a shallow grid pattern. Then cut into bit-sized pieces.
- 3
Remove the heads and seeds of the green bell peppers and cut into quarters lengthwise. Cut the pumpkin into less than 3/16 inch (5mm) thin slices. Cut the sweet potato into less than 3/8inch (1cm) potato thin slices. Cut the eggplant into decorative fans and soak in cold water to remove any forth.
- 4
How to make the batter. Combine the egg and ice cold water. Lightly mix with sifted flour. Make sure not to over-mix,or else the batter becomes sticky and will not produce a crispy texture when deep-fried.
- 5
Preheat the frying oil in heavy-bottomed pan to 340-360°F (170-180℃). Coat each ingredient with flour, dip in the batter, and then deep-fly until it feels lighter when lifted. Remove resides from the pan while deep-frying. Transfer the tempera to a wired rack or paper towels to remove excess oil.
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