Seafood And Vegetable Omelet

Course : Seafoods
Serves: 4
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8 large shrimp
8 large oysters
5 ounces white meat fish fillets -- (such as cod, swordfish
6 ounces firm tofu
4 ounces pumpkin
1 teaspoon salt and pepper
1/2 cup flour -- for dusting
2 large eggs
1 large egg yolk
1 teaspoon salt
1 teaspoon crushed garlic
1 teaspoon msg -- (optional, of course)
1 teaspoon pepper
-----for frying-----
2 tablespoons salad oil

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

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