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

-----------------------------------BATTER-----------------------------------
      2    Eggs

      1    Egg yolk

      1 ts Salt

      1 ts Crushed garlic

           MSG (optional, of course)
           Pepper
---------------------------------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.
  Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe & Yukiko
  Moriyama
  Typed for you by Karen Mintzias