Poached Tiger Prawns with Clams, Bok Choy, and Shiitake Mushrooms

1. 1

   Make the poaching liquid: In a medium pot, over medium heat, add the chicken broth.

2. 2

   Bring to a boil and add the soy, ginger, star anise, fish sauce, and orange peel.

3. 3

   Reduce the heat and simmer until the broth absorbs the seasonings, about 15 minutes.

4. 4

   Strain and keep the broth over low heat.

5. 5

   Bring a large pot of salted water to a boil over medium heat.

6. 6

   Add the bok choy and blanch for no more than 1 or 2 minutes.

7. 7

   Remove the bok choy from the water and immediately plunge it into a bowl of ice water to shock it and stop the cooking.

8. 8

   When cool, drain and set aside.

9. 9

   Finely chop the green onion and cut the shiitake mushrooms into julienne slices.

10. 10

    Slice the nori into thin strips.

11. 11

    Put a medium skillet over medium-high heat and add the vegetable oil.

12. 12

    Add the shrimp to the hot oil for about 1 minute per side, just until they turn pink.

13. 13

    Put the shrimp and clams into the hot poaching liquid and poach them for about 2 minutes.

14. 14

    Add the bok choy and mushrooms and cook for 1 minute more.

15. 15

    Remove shrimp and clams from the broth and put them into a shallow bowl.

16. 16

    Surround them with the bok choy and shiitakes.

17. 17

    Pour 1 or 2 ladles of broth over the dish and garnish with chopped green onion and nori strips.

18. 18

    A viewer, who may not be a professional cook, provided this recipe.

19. 19

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.