Mix shrimp,fish,calamansi juice and salt in a bowl.
Put scallops in another bowl and cover with milk.
Allow both mixtures to marinate while you make the potato baskets.
Drain off liquid from the grated potatoes.
Combine potatoes, kangkong leaves and cornstarch in a bowl.
Stir well to distribute kangkong leaves in the mixture.
Lightly grease with oil and put in a medium or small strainer.
Place 1/4 of the potato-kangkong mixture in the medium- sized strainer.
Press the smaller-sized strainer onto the potato mixture to allow it to take the shape of the strainer.
Holding the strainer tightly by the handles, lower the strainers into very hot oil to fry.
Cook the mixture until the potatoes turn golden brown.
Tap out onto a baking sheet lined with absorbent paper.
Repeat procedure until you have four baskets.
Keep the baskets in a 350°F oven while cooking the seafood filling.
Heat cooking and sesame oils in a wok or frying pan.
Add drained shrimp, fish and scallops and stir-fry for 2 minutes at high heat.
Add snow peas and Hoisin sauce. Stir-fry for 30 seconds more.
To serve, anchor each basket on shredded lettuce leaves on a dinner plate.
Fill each basket with seafood filling. Serve hot.