Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Korean Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----BATTER-----
2 Eggs
1 Egg yolk
1 t Salt
1 t Crushed garlic
MSG (optional, of course)
Pepper
-----FOR FRYING-----
Salad oil
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
