Seafood & Vegetable Omelet
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
shrimp
large |
*
|
| 8 | each |
oysters
large |
|
| 5 | ounces |
fish fillets
white meat, (such as cod swordfish) |
|
| 6 | ounces |
tofu
firm |
|
| 4 | ounces |
pumpkin
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | cup |
all-purpose flour
for dusting |
|
| Batter | |||
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
garlic
crushed |
|
| 1 | teaspoon |
monosodium glutamate
(optional) |
*
|
| 1 | teaspoon |
black pepper
|
|
| For frying | |||
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
shrimp
large |
*
|
| 8 | each |
oysters
large |
|
| 144.5 | ml/g |
fish fillets
white meat, (such as cod swordfish) |
|
| 173.4 | ml/g |
tofu
firm |
|
| 115.6 | ml/g |
pumpkin
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 118 | ml |
all-purpose flour
for dusting |
|
| Batter | |||
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
garlic
crushed |
|
| 5 | ml |
monosodium glutamate
(optional) |
*
|
| 5 | ml |
black pepper
|
|
| For frying | |||
| 3E+1 | ml |
vegetable oil
|
|
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.
