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Add a photoServings: 4
Ingredients
- 8 lrg Shrimp
- 8 lrg Oysters
- 5 ounce White meat fish fillets (such as cod swordfish)
- 6 ounce Hard tofu
- 4 ounce Pumpkin
- Â Â Salt and pepper
- 1/2 c. Flour, for dusting
- 2 x Large eggs
- 1 x Egg yolk
- 1 tsp Salt
- 1 tsp Crushed garlic
- Â Â MSG (optional, of course)
- Â Â Pepper
- Â Â Salad oil
Directions
- 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 min. 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.
- Moriyama
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 59 | 29% |
| Total Fat 6.53g | 8% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 720mg | 30% |
| Potassium 375mg | 11% |
| Total Carbs 16.3g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.05g | 1% |
| Protein 18.96g | 30% |
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