Fried Oyster Hot Pot

Title:
Fried Oyster Hot Pot

Yield:
6 Servings

Categories:
Korean,
Seafood,
Meats,
Main
Dishes




Ingredients:





     2    Jars fresh oysters


          - (10 oz size jars)


     2 tb Salad oil


   1/4 c  Flour


     2    Eggs; beaten


     1    Onion; julienned


   1/2 lb Daikon; julienned


     1 md Carrot; julienned


   1/2 lb Beef rib eye; thinly sliced


     4 tb Soy sauce


     2 ts Sesame oil


     2 ts Minced garlic


     1 ts Pepper


     1 cn (14 1/2 oz) vegetable broth


   1/4 lb Watercress


          -- cut into 3-inch lengths


     2    Green onions


          -- sliced diagonally






 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 1/2 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]


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini