Seafood in Green Basket

Filling:
250 grams uncooked shrimp, shelled and deveined              
3 tablespoons cooking oil
250 grams fish fillets cut in 1-inch pieces                             
1/4 teaspoon sesame oil
juice from 4 pieces calamansi                                             
100 grams snow peas (chicharo)
1/2 teaspoon salt                                                               
1/4 cup whole cashew nuts
100 grams scallops                                                            
1-1/2 tablespoons Hoisin sauce
2 tablespoonsmilk                                                              
1 teaspoon sugar

Potato Baskets:
4 large potatoes, pared and coarsely grated (like atchara)      
3 tablespoons comstarch
1 cup shredded kangkong leaves (no stems)                         
Oil for deep-frying
3 tablespoons cornstarch                                                    
(Garnish: shredded lettuce leaves)
Oil for deep-frying

• Mix shrimp,fish,calamansi juice and salt in a bowl.

• Put scallops in another bowl and cover with milk.

• Allow both mixtures to marinate while you make the potato baskets.

• Drain off liquid from the grated potatoes.

• Combine potatoes, kangkong leaves and cornstarch in a bowl.

• Stir well to distribute kangkong leaves in the mixture.

• Lightly grease with oil and put in a medium or small strainer.

• Place 1/4 of the potato-kangkong mixture in the medium- sized strainer.

• Press the smaller-sized strainer onto the potato mixture to allow it to take the shape of the strainer.

• Holding the strainer tightly by the handles, lower the strainers into very hot oil to fry.

• Cook the mixture until the potatoes turn golden brown.

• Tap out onto a baking sheet lined with absorbent paper.

• Repeat procedure until you have four baskets.

• Keep the baskets in a 350°F oven while cooking the seafood filling.

• Heat cooking and sesame oils in a wok or frying pan.

• Add drained shrimp, fish and scallops and stir-fry for 2 minutes at high heat.

• Add snow peas and Hoisin sauce. Stir-fry for 30 seconds more.

• To serve, anchor each basket on shredded lettuce leaves on a dinner plate.

• Fill each basket with seafood filling. Serve hot.