Surf and Turf Noodle Hot Pot with Herb Puree Recipe

Name: Surf and Turf Noodle Hot Pot with Herb Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grapeseed oil, for cooking; 4 chorizo sausages, casings removed; 1 pound ground chicken; 2 tablespoons minced garlic; 2 tablespoons minced ginger; 1 tablespoon fermented black beans, rinsed, chopped; 2 jalapenos, de-stemmed, chopped; 2 yellow onions, sliced; 1/4 cup fish sauce (recommended: 3-Crab); 1 cup white wine; 2 quarts chicken stock, or more as needed; Salt and black pepper; 1 pound U-15, large shrimp, peeled, de-veined, tail on; 1 pound bay scallops; 1/2 cup, dried scallops, soaked in hot water until soft; 1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti); 2 heads broccoli, florets and stem peeled, julienned; 2 red bell peppers, julienned; 1 cup sliced scallions; 4 limes, juiced; Herb Puree, recipe follows; 1 bunch Thai basil, leaves removed; 1 bunch cilantro, leaves removed; 1 bunch mint, leaves removed; 2 cloves garlic; 1 lime, juiced; 1 teaspoon sugar; 3/4 cup grapeseed oil; Salt and black pepper

Servings: persons

Grapeseed oil, for cooking
4 chorizo sausages, casings removed
1 pound ground chicken
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon fermented black beans, rinsed, chopped
2 jalapenos, de-stemmed, chopped
2 yellow onions, sliced
1/4 cup fish sauce (recommended: 3-Crab)
1 cup white wine
2 quarts chicken stock, or more as needed
Salt and black pepper
1 pound U-15, large shrimp, peeled, de-veined, tail on
1 pound bay scallops
1/2 cup, dried scallops, soaked in hot water until soft
1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti)
2 heads broccoli, florets and stem peeled, julienned
2 red bell peppers, julienned
1 cup sliced scallions
4 limes, juiced
Herb Puree, recipe follows
1 bunch Thai basil, leaves removed
1 bunch cilantro, leaves removed
1 bunch mint, leaves removed
2 cloves garlic
1 lime, juiced
1 teaspoon sugar
3/4 cup grapeseed oil
Salt and black pepper

1
In a large stockpot or wok on medium heat, coat lightly with oil and saute the chorizo, chicken, garlic, ginger, black beans and jalapenos.
2
Constantly stir and break up the meat.
3
Add the onions, season, and sweat.
4
Deglaze with fish sauce and wine.
5
Reduce by 25 percent and add stock.
6
Bring to a simmer and check for seasoning.
7
Season the shrimp and fresh scallops.
8
Add all seafood, noodles, broccoli, and bell peppers.
9
Bring back to a simmer.
10
Add scallions and lime juice.
11
Check again for flavor, garnish with puree, and serve.
12
Beverage: Chilled Brouilly, Gamay grape
13
In a blender, add herbs, garlic, lime juice, sugar, and a little oil.
14
On high, puree and add the remaining of the oil.
15
Season with salt and pepper.

1070

kcal

Calories

Fat

146

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Grapeseed oil, for cooking, 4 chorizo sausages, casings removed, 1 pound ground chicken, 2 tablespoons minced garlic, and more.

Yes, Surf and Turf Noodle Hot Pot with Herb Puree falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Surf and Turf Noodle Hot Pot with Herb Puree

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