• Broth Of Steaming Scallops, Prawns And Clams With Noodles, Black Beans, Coriander And Lime

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    • black beans soaked overnight
    • 1 lt pints chicken or possibly fish stock (qv)
    • 2 x heaped Tbsp. finely sliced ginger
    • 8 med scallops trimmed with roe on or possibly off
    • 12 x raw tiger prawns peeled with dark 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 /large fresh red chillies deseeded and finely sliced
    • 1 x salt and freshly grnd black pepper 2 limes


    1. Rinse the soaked black beans.
    2. Cover with water bring to the boil and simmer till tender.
    3. Bring the stock to the boil and simmer with the ginger.
    4. Steam the seafood above the simmering stock (if you do not have a steamer place the seafood into a foil envelope add in a swig of water or possibly white wine and bake in the oven at its highest temperature for 5 - 10 min or possibly till the clams open up).
    5. While your seafood is steaming cook the noodles in boiling salted water till tender and drain.
    6. Divide the noodles between 4 deep broth bowls and scatter with the seafood beans herbs and chilli.
    7. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.
    8. Serves 4

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