Seafood and vegetable omelet (cheon)

Ingredients

Quantity		Ingredient
		Karen Mintzias
8	larges	Shrimp
8	larges	Oysters
5	ounces	White meat fish fillets (such as cod swordfish)
6	ounces	Firm tofu
4	ounces	Pumpkin
		Salt and pepper
½	cup	Flour, for dusting
2		Eggs
1		Egg yolk
1	teaspoon	Salt
1	teaspoon	Crushed garlic
		MSG (optional, of course)
		Pepper
		Salad oil

Directions

BATTER

FOR FRYING

Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into ¼ inch slices.

Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into ½ 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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