Seafood & vegetable omelet (cheon)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 8 | larges | Shrimp |
| 8 | larges | Oysters |
| 5 | ounces | White meat fish fillets (such as cod swordfish) |
| 6 | ounces | Firm tofu |
| 4 | ounces | Pumpkin |
| Salt and pepper | ||
| ½ | cup | Flour, for dusting |
| 2 | Eggs | |
| 1 | Egg yolk | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Crushed garlic |
| MSG (optional, of course) | ||
| Pepper | ||
| Salad oil | ||
Directions
BATTER
FOR FRYING
Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into ¼ inch slices.
Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into ½ 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