Seasoned coating:
(to season and retain the flavor
of the meat or seafood in the main
ingredients of a dish)
Salt Small amount
Pepper Small amount
Potato starch 2 tablespoons
Synthetic flavoring Small amount
Egg white 1/2
Sake 1 tablespoon
Vegetable oil 100cc

Seasonings A:
1 teaspoon salt
Small amount of pepper
　and synthetic flavoring
1/2 teaspoon sugar
Small amount of soy sauce
2 tablespoons stock
1/2 tablespoon sesame oil
1 tablespoon of a mixture
　of potato starch and water

Seasonings B:
2 tablespoons tianmian jiang
(Chinese sweet miso)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar

1. Remove the lettuce leaves one by one.

2. Cut the shrimp, cuttlefish, scallops and vegetables into small cubes.

3. Mix the shrimp, cuttlefish and scallops in the seasoned coating.

4. Fry the dried rice needles in deep oil at 180℃, and set aside.

5. Briefly fry the shrimp, cuttlefish, scallops and vegetables in deep oil at low temperature, then drain off the excess oil using a colander.

6. Fry 5. again in a pan and stir in the seasoning mix A.

7. In each cup-shaped lettuce leaf, place some rice noodles and add 6. over them. Place them on a serving dish.

8. Combine the ingredients for seasoning mix B in a small dish, and serve with the seafood in lettuce cups.

Tips

• Be careful not to overcook seafood to avoid it becoming tough and tasteless.
• You may substitute chicory or leaf lettuce for the iceberg lettuce.