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Fried oyster hot pot
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Exotic, Fried, Korean, Meats, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Jars fresh oysters | | | - (10 oz size jars) | | 2
| tbsp | Salad oil | | 1/4
| cup | Flour | | 2
| | Eggs, beaten | | 1
| | Onion, julienned | | 1/2
| lbs | Daikon, julienned | | 1
| med | Carrot, julienned | | 1/2
| lbs | Beef rib eye, thinly sliced | | 4
| tbsp | Soy sauce | | 2
| tsp | Sesame oil | | 2
| tsp | Minced garlic | | 1
| tsp | Pepper | | 1
| can | (14 ?oz) vegetable broth | | 1/4
| lbs | Watercress | | | -- cut into 3-inch lengths | | 2
| | Green onions | | | -- sliced diagonally |
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Procedures:
| 1 | Clean oysters in salted water; drain. | | 2 | In a skillet, heat the salad oil. | | 3 | Dredge oysters in flour and then in the beaten eggs; fry. | | 4 | Blanch onion, daikon, and carrot separately in boiling salted water. | | 5 | Season beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, 1 teaspoon of the garlic, and ?teaspoon of the pepper; place in a skillet. | | 6 | Layer vegetables on beef. | | 7 | 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. | | 8 | Cover and bring to a boil. | | 9 | Top with oysters, watercress, and green onions; cook just until heated. | | 10 | Makes 6 servings. | | 11 | Demonstrated by executive chef on jin kim of hanatei bistro korean recipes - august 1995 |
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