Title: Seafood and Vegetable Omelet (Cheon)
Categories: Korea Seafood
Yield: 4 Servings

		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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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