|Shrimp||8 Large, shelled|
|Cod fillet||1 , skinned and cut into 2 inch pieces|
|Flounder fillet||1 Large, skinned and cut into 2 inch pieces|
|Scallops||2 , coral removed and quartered|
|Canned bamboo shoot||1 , drained and cut into 2 in. pieces|
|Carrot||1 , sliced|
|Flour||1⁄2 Cup (8 tbs)|
|Egg whites||2 , well beaten|
|Harusame||6 Ounce, cut into small pieces|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Dashi||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Mirin/Sweet sherry||2 Tablespoon|
|Grated daikon/Turnip||1 Teaspoon|
Arrange the prawns (shrimp), cod, plaice (flounder), scallops, mushrooms, bamboo shoot and carrot on a large platter.
Dip them, one by one, first in the flour, shaking off any excess, then in the egg whites and finally roll them in the chopped noodles to coat them thoroughly.
Fill a large deep-frying pan about one-third full of vegetable oil and heat it until it is very hot.
Carefully lower the food pieces, two or three at a time, into the oil and fry until they are golden brown and the noodles have expanded.
Remove from the oil and transfer to kitchen towels to drain.
Keep hot while you cook the remaining pieces in the same way.
To make the sauce, put the dashi, soy sauce and mirin or sherry into a saucepan.
Bring to the boil, then stir in the grated daikon or turnip.
Remove from the heat and pour into a dipping bowl.