| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
Korean |
Korean, Seafood |
4 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
| 8 |
lg |
Shrimp |
| 8 |
lg |
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 |
ts |
Salt |
| 1 |
ts |
Crushed garlic |
|
|
MSG (optional, of course) |
|
|
Pepper |
|
|
Salad oil |
INSTRUCTIONS
BATTER
FOR FRYING
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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