Cleaning squids; Pull the head and tentacles out of the body with the innards. Cut and discard the heads below the eyes, set the tentacles aside. Rinse the coats, pull out the transparent whalebone and cut the coats into rings.
Rinse the prawns, leave the tails intact.
To clean the squid: cut the head open and remove the innards. Cut out the eyes and the hard jaw. Rinse octopuses. If they are relatively large, cut in half or quarter.
For the sauce, heat the oil in a pan. Steam all ingredients over low heat for 1 minute until the garlic is firm to the bite but not brown.
Serve warm or chilled.
For the dough: sieve the flour and ¼ teaspoon salt into a bowl. With a wooden spoon the oil
Stir in, then slowly pour in 315 ml of warm water. If the dough becomes liquid, use a whisk to make a smooth, thick dough. Beat the egg white until stiff and fold in.
Heat the oil in a deep fryer or deep pan to approx. 190 ° C (until a bread cube turns golden brown in 10 seconds).
Pat the seafood dry with kitchen paper so that the dough sticks. Process one variety at a time. First dip into the batter, then let a little drain off. Then carefully pour into the oil. Fry for 2-3 minutes depending on the size. Drain on kitchen paper; keep warm in the oven. Don`t lie on top of each other! Now fry the next seafood.
Garnish all seafood with lemon and parsley and serve immediately with the sauce
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