170 g Black beans; soaked overnight
1 l Chicken or fish stock
2 Heaped tbsp finely sliced ginger
8 md Scallops; trimmed, with roe
; on or off
8 Raw tiger prawns; peeled, with dark
(8 to 12)
; intestinal vein
; 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
; sliced
Salt and freshly ground black pepper
2 Limes

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.