Preparation:
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 vinegary soy sauce.
Source: Quick and Easy Korean Cooking for Everyone by Ji Sook Choe and Yukiko Moriyama |
