Fried oyster hot pot

6 Servings

Ingredients

Quantity Ingredient
2 Jars fresh oysters (10 oz size jars)
2 tablespoons Salad oil
¼ cup Flour
2 Eggs; beaten
1 Onion; julienned
½ pounds Daikon; julienned
1 medium Carrot; julienned
½ pounds Beef rib eye; thinly sliced
4 tablespoons Soy sauce
2 teaspoons Sesame oil
2 teaspoons Minced garlic
1 teaspoon Pepper
1 can (14 1/2 oz) vegetable broth
¼ pounds Watercress cut into 3-inch lengths
2 Green onions sliced diagonally

Directions

Clean oysters in salted water; drain. In a skillet, heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion, daikon, and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and ½ teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil, the remaining teaspoon garlic, and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters, watercress, and green onions; cook just until heated. Makes 6 servings.

Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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