Pan-fried Oysters On Skewer (kul Sanjok)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 2/3 | lb | Fresh oysters |
| 7 | Thin, green onions | |
| 2 | T | Soy sauce |
| 1 | t | Red pepper powder |
| 1 | t | Minced green onion |
| 1 | t | Minced garlic |
| 1/2 | t | Sesame oil |
| 1/3 | t | Pepper |
| 3 | T | Corn oil for frying |
| Skewers |
INSTRUCTIONS
(1) Wash fresh oysters in weak salted water, carefully shaking by hand. Rinse in cold water and drain. (2) Wash thin, green onions and cut the same length as oysters. (3) Mix soy sauce, minced garlic, minced green onion, red pepper powder, pepper and sesame oil to make seasoning sauce. (4) Assemble oyster and green onion onto wooden skewer and pour seasoning sauce over. Let set for 10 minutes. (5) Preheat oil in pan and fry each assembled skewer. by Jun Ryun Wang Note: Oysters taste better broiled in oven rather than cooked over grill. When assembling raw materials on skewer, grease skewer so that they will come off easily. It is better for skewer to be a little longer than assembled inredients for ease of handling during cooking. From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 59mg
Sodium: 639.4mg
Potassium: 195.5mg
Carbohydrates: 24.8g
Fiber: <1g
Sugar: <1g
Protein: 7.8g