Seafood and Vegetable Omelet (Cheon)

Categories: Korean | Seafood

Serves: 4 Servings

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

Instructions:
-----------------------------------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

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