6 ½ oz (200 g) egg noodles
4 oz (125 g) snow peas (mange-tout), trimmed
2 small bok choy, leaves separated and trimmed
6 ½ oz (200 g) scallops, cleaned
8 oz (250 g) squid (calamari) rings
8 oz (250 g) firm white-fleshed fish fillets, cut into bite size pieces
2 lb (1 kg) jumbo shrimp (king prawns), peeled and deveined, tails intact
2 tablespoons Asian sesame oil
1 teaspoon chili paste
2-inch (5-cm) piece fresh ginger, peeled
8 cups (64 fl oz/2 L) fish stock
Directions :
Place stock in saucepan. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add ginger, chili paste and sesame oil and simmer until flavors are blended, about 5 minutes. Transfer stock to hot pot. Arrange seafood and vegetables on a platter, and place platter and hot pot on table.
Using chopstick, guests dip seafood and vegetables into hot stock and cook until tender, 1-2 minutes.
After seafood and vegetables are cooked, add noodles to stock and cook until tender, about 3 minutes. Stock and noodles are then ladled into individual bowls and served.
Tip
A hot pot keeps the aromatic stock hot at the table. A fondue set or an electric frying pan can also be used if a traditional hot pot is unavailable.
Sumber :kuliner.ilmc
Lihat juga :
Laguna
Sushi tei
Nelayan restoran
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