Ingredients :

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* 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 t Salt
* 1 t Crushed garlic
* MSG (optional, of course)
* Pepper

For frying :
* Salad oil

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Method :

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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.