Seafood in a Basket
|Uncooked shrimp||1 Pound, shelled and deveined (450 Gram)|
|Fish fillets||1 Pound, cut in 1 inch, 2.5 centimeter pieces (450 Gram)|
|Lemon juice||45 Milliliter (3 Tablespoon)|
|Scallops||1⁄2 Pound (225 Gram)|
|Milk||45 Milliliter (3 Tablespoon)|
|Oil||45 Milliliter (3 Tablespoon)|
|Sesame oil||1⁄2 Teaspoon (2.5 Milliliter)|
|Snow peas||1⁄2 Pound, topped and tailed (225 Gram)|
|Hoisin sauce||45 Milliliter (3 Tablespoon)|
|Potatoes||6 Large, peeled and coarsely grated|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1 Preheat the oven to 350°F (180°C)
1 Cut shrimp in half lengthwise.
2 In a bowl, combine shrimp and fish.
3 Pour lemon juice over them.
4 In another bowl, put scallops and cover with milk.
5 Allow both to marinate.
6 Meanwhile, prepare the potato baskets, pat grated potatoes dry with paper towels.
7 In a bowl combine potatoes with cornstarch.
8 Lightly oil a medium and small strainer.
9 Place one-sixth of the potato mixture in the medium strainer.
10 Press the small strainer onto the potato to form the shape of a cup.
11 In a frying pan, heat oil until very hot.
12 Holding both strainer handles tightly, lower the strainers into the hot oil.
13 Cook until the potato is golden and tap out onto a baking sheet.
14 Repeat until you have six baskets.
15 Keep the baskets hot in the oven while cooking the seafood.
16 In a wok or frying pan, heat both the oils.
17 Drain the seafood and add to the hot oil.
18 Stir fry for 2 minutes.
19 Add snow peas and Hoisin sauce.
20 Stir-fry for another 30 seconds.
21 On individual serving dishes arrange one potato basket each.
22 Evenly divide the seafood among all 6 baskets.
23 Serve at once.