*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Korean                           Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
    2                    Eggs
    1                    Egg yolk
    1       t            Salt
    1       t            Crushed garlic
                         MSG (optional, of course)
                         -----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
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