Seafood & Vegetable Omelet

Directions

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.