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]