Seafood and vegetable omelet (cheon)
4 Servings
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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