Peel prawns, retaining tail shell,
add devein. Make a few slits along the belly to
prevent curling during cooking. Cut whiting fillets into pieces
about 5 cm (2 in) long and roll in plain flour. If mushrooms are large, cut them in
half. Heat oil for deep frying to 170oC
(340oF). Meanwhile, prepare batter : lightly
mix egg yolk with ice cold water and add plain flour at once. Using chopsticks or a fork, very
lightly fold in flour with just 4-5 strokes. The batter should be loosely mixed
but still very lumpy.
Deep fry asparagus tips or okra
without any batter for 2-3 minutes, then drain on a wire rack. Dip mushrooms, prawns (one at a
time, holding by tail) and whiting fillets in batter. Deep fry one at a time in this
order for 1-3 minutes until light golden. Drain them on the rack, then
arrange one quarter of each on absorbent kitchen paper on individual
plates. Boil dashi, mirin and soy sauce in
a pan and pour into small individual bowls. Serve garnished with daikon and
ginger.