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Refrigerate in separate bowls.
Set aside in separate bowls.
Arrange the coating ingredients in 3 separate bowls.
Put the pecans and icing sugar in two separate bowls.
Put the flour, milk and semolina into separate bowls.
Serve with the rice and the condiments in separate bowls.
Split the liquid into two separate bowls as well.
Remove the shellfish from the pans and place in separate bowls.
Strain the mixture and split the corn kernels into two separate bowls.
Place in separate bowls and toss each with 1 tablespoon of the vinegar and sesame oil mixture.
2. In separate bowls, toss the prepared daikon and carrots with salt to taste and cover with cold water.
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