|Squid hoods||200 Gram|
|Flathead fillets||200 Gram (2 pieces)|
|Uncooked prawns||500 Gram (20 medium size)|
|Brown onion||80 Gram (1 small size)|
|Iced water||375 Milliliter (1 1/2 cups)|
|Plain flour||150 Gram (1 cup)|
|Cornflour||150 Gram (1 cup)|
|Vegetable oil||2 Cup (32 tbs) (for deep frying)|
|Kumara||250 Gram, thinly sliced (small size)|
|Snow peas||100 Gram|
|Fresh shiitake mushrooms||150 Gram, halved|
|Carrot||180 Gram, coarsely grated (1 large size)|
|Potato||200 Gram, coarsely grated (1 medium size)|
|Lime juice||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sweet chilli sauce||2 Tablespoon|
Cut squid into 1cm rings, cut fish into 3cm pieces; shell and devein prawns, leaving tails intact.
Cut onion into 4 wedges; separate wedges into pieces 3 or 4 layers thick, secure with toothpicks.
Just before serving, whisk eggs and the water together in medium bowl; stir in sifted flours all at once.
Do not over-mix; mixture should be lumpy.
Heat oil in large pan.
Dip seafood, onion, kumara, snow peas and mushrooms, in batches, into batter; deep-fry until browned lightly and cooked through.
Drain on absorbent paper, keep warm.
Stir combined carrot and potato into remaining batter; deep-fry tablespoons of mixture, in batches, until browned lightly.
Drain on absorbent paper.
Serve seafood and vegetables with combined remaining ingredients as a dipping sauce.