Peel the prawns by holding the end of the tail and removing the intestine from the body. Make cross cuts around the prawn legs to avoid it contracting and shrinking when fried. Dry the prawns well. Set aside.
Clean and cut the squid into 4 cm rectangles and cut into the outside of the squid to prevent it from shrinking. Dry the squid well. Set aside.
Cut the scallions in half. Stick 3 or 4 cocktail sticks in the scallion so that the sticks hold the different layers of each section together and cut them into "half moons". Set aside.
Clean and remove the stem from the mushrooms. If they are too large, cut them in half. Set aside
Grate the ginger and daikon turnip. Set aside.
Heat the Extra Virgin Olive Oil from Spain in a wok and prepare the batter while it heats up.For the tempura to become crispy once fried, it is essential to mix the ingredients of the batter slowly. It should have a semi-liquid texture. In a bowl, beat the egg yolk, add the ice water and mix very lightly with some chopsticks. Add all the flour and mix all the ingredients to make a lumpy mixture.
When the Extra Virgin Olive Oil from Spain reaches 340 °F, start to fry each ingredient as follows: flour the ingredient and shake off any excess flour. Then wet it in the batter. Carefully drop it into the boiling oil until it is lightly browned. Remove it from the oil and let it dry on a plate with paper towel.
To finish, mix the sauce with the grated ginger and the grated daikon.
Combine all the liquid ingredients in a casserole, bring it to the boil and keep it warm.
Presentation of the dish:
Serve the freshly fried ingredients on a plate, accompanied by a bowl of sauce to dip them into.