Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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