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Title: Broth Of Steaming Scallops, Prawns And Clams
Yield: 4

Ingredients

    170 g  black beans; soaked
           -overnight
      1 l  chicken or fish stock
      2    heaped tbsp finely sliced
           -ginger
      8 md scallops; trimmed, with roe
      1    ; on or off
      8    raw tiger prawns; peeled,
           -with dark
      1    (8 to 12)
      1    ; intestinal vein
      1    ; removed
    455 g  live clams
    455 g  noodles
      1    handful fresh parsley or
           -basil
      2    good handfuls of fresh
           -coriander
      2 md or large fresh red chillies;
           - deseeded and finely
      1    ; sliced
      1    salt and freshly ground
           -black peppe; r
      2    limes

Instructions

1 Rinse the soaked black beans. Cover with water, boil and simmer until
tender.

2 Bring the stock to the boil and simmer with the ginger. Steam the
seafood above the simmering stock (if you don't have a steamer, put the
seafood in a foil envelope, add a swig of water or white wine and bake in
the oven at the highest temperature for 5-10 minutes or until opened up).

3 While your seafood is steaming, cook the noodles in boiling salted water
until 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.

Converted by MC_Buster.

Recipe by: The Naked Chef

Converted by MM_Buster v2.0l.

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