Fried Recipe

Mix dry ingredients

Whisk together the all-purpose flour, rice flour, cornstarch, baking powder, salt, and white pepper in a large bowl until evenly combined.

Make batter

In a separate bowl, beat the egg with the ice cold water and 1 tablespoon vegetable oil. Pour the wet into the dry and gently whisk until just combined; the batter should be slightly lumpy and thin enough to coat (add a little more cold water, 1 tbsp at a time, if too thick). Place batter in the refrigerator for 10 minutes to keep it cold — cold batter creates a light, crisp crust.

Prepare optional panko

If using panko for extra crunch, spread panko on a shallow plate. After dipping items in batter, you can press them lightly into panko for a double texture finish.

Prep proteins and vegetables

Pat shrimp dry with paper towels. Cut sweet potato into 1/4" rounds and blanch in boiling water for 2 minutes, then drain and cool so they cook through when fried. Dry calamari rings, green beans and eggplant pieces thoroughly. Keeping items dry helps the batter adhere and prevents oil splatter.

Heat oil

Pour frying oil into a deep, heavy pot or deep-fryer to a depth of 3–4 inches (about 1 liter). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Batter and coat

Working in small batches (to avoid crowding), hold each item by hand or with tongs, dip into the chilled batter to fully coat. Optional: immediately press the battered item gently into panko, coating one side or the whole piece for additional texture.

Fry shrimp and calamari

Carefully lower battered shrimp and calamari into the oil in single layers. Fry shrimp for 2–3 minutes until golden and opaque; fry calamari for 1.5–2.5 minutes until crisp and just cooked (avoid overcooking calamari to prevent rubberiness). Remove with a slotted spoon to a wire rack or paper towel-lined tray.

Fry vegetables

Fry the sweet potato rounds for 3–4 minutes until golden and tender. Fry eggplant halves for 3–4 minutes until soft inside and crisp outside. Fry green beans for 1.5–2 minutes until bright and crisp-tender. Drain same as above and season immediately with a pinch of flaky salt.

Keep warm

If frying multiple batches, keep finished items on a baking sheet in a 200°F (95°C) oven to stay crisp while you finish remaining pieces.

Combine sauce

In a small bowl combine the sweet chili sauce, fish sauce, and lime juice. Taste and adjust: add a little more fish sauce for saltiness or more lime juice for brightness. Stir in chopped cilantro and optional sliced red chili.

Transfer sauce to a serving ramekin and keep at room temperature until ready to serve.

Plate

Arrange a mix of shrimp, calamari, sweet potato, eggplant and green beans on a platter. Sprinkle a little flaky salt over warm pieces and add lime wedges on the side.

Serve

Serve immediately with the sweet chili & fish dipping sauce. Encourage guests to squeeze lime over fried pieces for extra brightness.