Broth of Steaming Scallops, Prawns and Clams With Noodles, Black |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I never knew there could be so many distinct tastes in one dish. I have served this several times for company and everyone has loved it. From Jamie Oliver. Ingredients:
6 ounces dried black beans, soaked overnight |
2 cups chicken stock or 2 cups fish stock |
2 tablespoons finely sliced gingerroot |
8 medium scallops |
8 -12 raw tiger shrimp, cleaned and deviened |
1 lb live clam |
1 lb noodles |
1 tablespoon fresh parsley or 1 tablespoon basil |
2 tablespoons fresh coriander |
2 fresh red chilies, seeded and finely sliced |
salt & freshly ground black pepper |
2 limes, juice of |
Directions:
1. Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender.
2. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up).
3. While your seafood is steaming, cook the noodles in boiling salted water until tender and drain.
4. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili.
5. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.
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