300-400 g medium sized prawns, shelled but with tails left on
10-20 green mussels
10-20 fresh shiitake or oyster mushrooms
Oil for frying
Combine the rice and wheat flours, seasonings and chopped herbs in a small mixing bowl. Add enough water to make a batter of medium thickness. Test by dipping a prawn or mussel in it--the batter should coat it lightly enough such that you can still see through the batter.
If it clings on too thickly, add a few drops of water to thin the batter down. (if the batter just drips off, then you´ve added too much water - sprinkle in a little more flour!)
Heat oil in a saucepan or wok over medium heat. The oil should have a depth of at least 4 cm. Dip prawns, mussels and mushrooms in the batter and fry in hot oil until lightly coloured.
Drain well on absorbent paper and transfer onto a serving platter, accompanied by lemon and lime wedges and the dipping sauce below. Serve immediately.