CRISPY SEAFOOD PLATTER WITH SWEET & SOUR SAUCE

SERVES 8 PREP 45 MINS + CHILLING COOK 20 MINS

Line 2 trays with baking paper. Place 1 cup plain flour, combined 4 eggs and ¼ cup milk and combined 2 cups panko crumbs, salt and pepper in separate bowls. Toss 500g each prepared king prawns, cubed fish and calamari rings in flour. Shake off excess, dip in egg wash, then coat in crumb mixture. Arrange on trays. Chill 30 mins.

SWEET & SOUR SAUCE In a small saucepan, heat ¾ cup brown sugar and ¹⁄ cup water together, stirring to dissolve. Reduce heat to low and simmer 3 mins. Add ¾ cup white vinegar, 2 tbsp tomato sauce, juice 1 lime, 2 sliced long red chillies and 1 tbsp grated ginger. Bring to boil. Simmer 3-4 mins until thickened. In large saucepan, heat oil on high until crumbs sizzle. Deep-fry seafood in batches 1-2 mins. Drain on paper towel. Serve seafood sprinkled with onion and lemon and sauce on the side.