CHINESE SEAFOOD HOT POT RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 34 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 24
Steps:
- Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
- Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
- In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.
SHRIMP BOIL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Provided by Food Network Kitchen
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer and cook about 5 minutes.
- Add the potatoes to the pot and cook until just tender, about 10 minutes. Add the corn and cook 5 more minutes.
- Meanwhile, slice along the back of each shrimp through the shells; remove the veins and rinse the shrimp. Add to the pot, cover and cook until the shrimp curl and are just opaque, 2 to 3 minutes. Transfer the shrimp and vegetables with a slotted spoon or skimmer to a large bowl. Add the butter and about 1 cup broth to the bowl and toss until the butter is melted. Transfer the shrimp and vegetables to a platter. Serve with the remaining broth, lemon wedges and hot sauce, if desired.
Nutrition Facts : Calories 379, FatContent 10 grams, SaturatedFatContent 5 grams, CholesterolContent 225 milligrams, SodiumContent 735 milligrams, CarbohydrateContent 41 grams, FiberContent 9 grams, ProteinContent 30 grams
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CHINESE SEAFOOD HOT POT RECIPE - FOOD NETWORK
From foodnetwork.com
Total Time 1 hours 34 minutes
Category main-dish
Cuisine asian
Total Time 1 hours 34 minutes
Category main-dish
Cuisine asian
- In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.
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