• 500 gpeeled cassava
• 1 earear of corn
• 400 gwhite fish fillets, cut into 2 × 3 cm pieces
• 12 piecescleaned prawns
• 12 piecescleaned scallops
• 200 gcooked octopus, cut into pieces
• 120 gcleaned squid, cut into rings
• 2 clovesfinely minced garlic
• 1 tspsoy sauce
• 2 small limeslime juice
• 300 gall-purpose flour
• 65 gpotato starch
• 2 eggsbeaten eggs
• 1 lvegetable oil for frying
• 25 clcreole sauce
• 1,5 tomatopeeled, seeded, and finely sliced tomato
• 1 chililimo chili, seeded, membranes removed, finely sliced
• 25 cltartar sauce, to serve
• to tastesalt
• to tastepepper
• 120 gbanana chips, to garnish
• 225 gcancha, toasted corn, to garnish
• 1 small handfulcilantro or coriander leaves, to garnish

Préparation

1. 1Boil the cassava in boiling water until tender, drain it and cut it into sticks. Also cook the corn until tender, drain and shell it.
2. 2Mix the fish, shrimp, scallops, octopus, and squid with the garlic, soy sauce, and lemon juice. Season with salt and pepper and set aside.
3. 3Mix the flour and starch. Dip the seafood in the beaten egg, drain, and then coat them with the flour mixture.
4. 4Heat the oil to 180 °C. Fry the seafood for six to eight minutes until golden and crispy, then drain.
5. 5Fry the cassava sticks for eight minutes. Arrange the seafood in the center of a large plate with the cassava all around.
6. 6Mix the Creole sauce, corn, tomato, and chili pepper, then pour over the seafood.
7. 7Garnish with banana chips, cancha, and cilantro. Serve with the tartar sauce.