Oyster with fried bean curd
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Oysters; shelled |
| 3/16 | Carrot | |
| 1 | Green onion | |
| 1 | Bean curd | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | tablespoon | Cornstarch |
| Oil for frying | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Sesame oil |
Directions
(1) Discard any shell crumbs remaining from oysters. Place oysters in colander, shake in salted water, and drain. Parboil oysters in boiling water for 5 minutes. (2) Cut carrot in half lengthwise and slice thinly into pieces 1-¼ inches long. Cut green onion diagonally. (3) Cut bean curd into 2-inch-long thin triangular shapes. Sprinkle with salt and pepper and coat with cornstarch. Deep-fry bean curd in 350øF oil. (4) Preheat oil in pan. Fry green onion first, then add carrot and fried bean curd. Add oysters and pan-fry slightly. While pan- frying, add a little water and season oysters with salt and pepper. (5) Dissolve 1 tablespoon cornstarch in 2 tablespoons water. Add to (4) and cook until mixture becomes thick and shiny. Drop a few drops of sesame oil at the end.
by Sook Joung Ha Note: *This is Northern Chinese style dish. It is characteristic for this type of dish to cook for short time over high heat.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .