Seafood And Vegetable Omelet (cheon)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Korean | Korean, Seafood | 4 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 8 | Shrimp | |
| 8 | Oysters | |
| 5 | oz | White meat fish fillets |
| such as cod swordfish | ||
| 6 | oz | Firm tofu |
| 4 | oz | Pumpkin |
| Salt and pepper | ||
| 1/2 | c | Flour, for dusting |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1 | t | Salt |
| 1 | t | Crushed garlic |
| MSG, optional of course | ||
| Pepper | ||
| Salad oil |
INSTRUCTIONS
Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices. Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices. In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides. When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce. Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko Moriyama Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 158.5mg
Sodium: 905.3mg
Potassium: 326.7mg
Carbohydrates: 19g
Fiber: 1.8g
Sugar: 1.6g
Protein: 13g