Seafood & Vegetable Omelet (cheon) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
8 large: Shrimp,
8 large: Oysters,
5 ounce: White meat fish fillets, such as cod swordfish
6 ounce: Firm tofu,
4 ounce: Pumpkin,
Salt and pepper,
1/2 cup: Flour, for dusting
BATTER
2: Eggs,
1: Egg yolk,
1 tsp: Salt,
1 tsp: Crushed garlic,
MSG, optional, of course
Pepper,
FOR FRYING
Salad oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp