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Saturday, 14 June 2014

Curried tomato and Shellfish broth

Recipe by 125 Chinese recipes with Bill Jones and Stephen Wong

6 scallops, thinly sliced
8 prawns, peeled and deveined
salt and freshly ground white pepper to taste
2 tsp. vegetable oil
1 small onion, sliced
1tbsp. curry powder, preferably madras
5 cups chicken stock
4 small tomatoes, seed and quartered
12 clams scrubbed
2 cups thinly sliced mustard green or sui choy (Napa cabbage)
salt and pepper to taste
season seafood with salt and pepper; set aside
In a large saucepan or soup pot, heat oil over medium heat for 30 seconds. Add onion and curry powder; sauté for 1 minute. Add chicken stock; bring to a boil. Add tomatoes and cook for 3 minutes. Add clam; cook until they open, about 2 - 5 minutes, depending on size. Skim off any impurities that rise to the top.
Add scallops, prawns and mustard green or cabbage; bring to a boil. Remove from heat. Season to taste with salt and pepper. Cover and allow to steep for 2 minutes. Serve immediately.


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