Seafood and Vegetable Omelet (Cheon)

Title:
Seafood and Vegetable Omelet (Cheon)

Yield:
4 Servings

Categories:
Korean,
Seafood




Ingredients:





          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 ts Salt


     1 ts 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


 


 Typed for you by Karen Mintzias


 


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