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Thursday, 30 April 2015

The Popular Chinese recipe: Curried tomato and Shellfish broth

Posted By Kyle J. Norton
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.
Recipe contributed 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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