Fried oyster hot pot
Yield: 6 Servings
Ingredients:
- 2 Jars fresh oysters - (10 oz size jars)
- 2 tb Salad oil
- 1/4 c Flour
- 2 Eggs; beaten
- 1 Onion; julienned
- 1/2 lb Daikon; julienned
- 1 md Carrot; julienned
- 1/2 lb Beef rib eye; thinly sliced
- 4 tb Soy sauce
- 2 ts Sesame oil
- 2 ts Minced garlic
- 1 ts Pepper
- 1 cn (14 1/2 oz) vegetable broth
- 1/4 lb Watercress -- cut into 3-inch lengths
- 2 Green onions
Instructions:
-- sliced diagonally Clean oysters in salted water; drain. In a skillet heat the salad oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch onion daikon and carrot separately in boiling salted water. Season beef with 2 tablespoons of the soy sauce 1 teaspoon of the sesame oil 1 teaspoon of the garlic and 1/2 teaspoon of the pepper; place in a skillet. Layer vegetables on beef. Combine broth with the remaining 2 tablespoons soy sauce the remaining teaspoon sesame oil the remaining teaspoon garlic and the pepper; pour over vegetables and beef. Cover and bring to a boil. Top with oysters watercress and green onions; cook just until heated. Makes 6 servings. Demonstrated by EXECUTIVE CHEF ON JIN KIM of Hanatei Bistro KOREAN RECIPES - AUGUST 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company Inc. [Meal-Master compatible format by Karen Mintzias]
