1-1/2 cups all-purpose flour
pinch of salt
1 egg separated
1 cup beer
1/2 cup evaporated milk
2 tbsp butter melted

oil for deep-frying

1/2 kg fish fillets sliced to 2" sticks
1/2 kg squid sliced into rings
1/2 kg prawns shelled and deveined
200 g tahong meat

Mango Sauce:
2 small mangoes peeled stoned & minced
1 cup NESTLE CREAM combined with
1 tbsp calamansi juice
1 tbsp parsley minced
1 tbsp capers minced
1 11g MAGGI Chicken Broth Cube

1. Sift flour and salt into a bowl. Make a well in the center
    and add egg yolk. Stir in a little of surrounding flour.
    Combine next three ingredients and pour into flour mixture,
    beating until smooth, then strain. Allow mixture to stand for
    at least 30 min. 2.  Whisk egg white until stiff and fold into
    batter. Use at once.
3.  Heat oil for deep-frying. Dip a few pieces of the seafood
    at a time into the batter. Cook a few pieces at a time until
    golden brown. Drain and serve with mango sauce.
4.  For mango sauce, combine all ingredients and serve on a
    gravy boat with fried seafood.

Good to Remember:
Eating well means having variety.  Having about 30 different
    ingredietns in different viands eaten the whole day spells
    variety.  This means more nutrients are taken in.


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