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Broth Of Steaming Scallops, Prawns And Clams
Ingredients
- 170 gm Black beans, soaked overnight
- 1 lt Chicken or possibly fish stock
- 2 x Heaped tbsp finely sliced ginger
- 8 med Scallops, trimmed, with roe on or possibly off
- 8 x Raw tiger prawns, peeled, with dark (8 to 12) intestinal vein removed
- 455 gm Live clams
- 455 gm Noodles
- 1 handf fresh parsley or possibly basil
- 2 x Good handfuls of fresh coriander
- 2 med Or possibly large fresh red chillies, deseeded and finely sliced Salt and freshly grnd black pepper
- 2 x Limes
Directions
- 1 Rinse the soaked black beans. Cover with water, boil and simmer till tender.
- 2 Bring the stock to the boil and simmer with the ginger. Steam the seafood above the simmering stock (if you do not have a steamer, put the seafood in a foil envelope, add in a swig of water or possibly white wine and bake in the oven at the highest temperature for 5-10 min or possibly till opened up).
- 3 While your seafood is steaming, cook the noodles in boiling salted water till tender and drain. Divide the noodles between four deep broth bowls and scatter with the seafood, beans, herbs and chilli.
- Check the seasoning of the broth and serve from a teapot at the table. Finish with a squeeze of lime juice.
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