1. Golden fry 270 g goujons of sole, 10 shelled king prawns, 10 scallops, 275 g sliced squid, 10 slices eggplant, 10 mushrooms, 125 g square pieces of green pimento and 10 small squares of dried lava seaweed, all dipped in tempura batter at 175°C.
2. Do not let the items get too crisp.
3. Serve accompanied by tempura dip.