Title: Seafood & vegetable omelet (cheon)
 Categories: Korean, Seafood
      Yield: 4 Servings
 
           Karen Mintzias
      8 lg Shrimp
      8 lg Oysters
      5 oz White meat fish fillets
           - (such as cod swordfish)
      6 oz Firm tofu
      4 oz Pumpkin
           Salt and pepper
    1/2 c  Flour, for dusting

MMMMM---------------------------BATTER--------------------------------
      2    Eggs
      1    Egg yolk
      1 ts Salt
      1 ts Crushed garlic
           MSG (optional, of course)
           Pepper

MMMMM-------------------------FOR FRYING------------------------------
           Salad oil
 
  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 minutes.  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.