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CATEGORY CUISINE TAG YIELD
Hunan 6 Servings

INGREDIENTS

1 c White wine
1/4 lb Peeled medium prawns
1/4 lb Scallops
6 Mussels in shell, scrubbed
Well
10 oz Uncooked rice or soba
Noodles
4 t Finely minced garlic
1/2 c Minced green onions
Including green tops
2 t Cayenne or hot-pepper
Flakes
4 t Tahini
1 t Dark sesame oil
2 T Low-sodium soy or tamari
Sauce
1/2 t Honey
1 t Grated gingerroot
Endive or leaf lettuce
For lining platter
1/2 c Peeled cucumbers, halved &
Sliced
1/2 c Red bell pepper
Julienned

INSTRUCTIONS

In a saucepan over medium-high heat, bring wine to boil. Add prawns,
scallops, and mussels in shell, cover, and cook 2 minutes. Drain and
rinse under cold water. Remove mussels from shell and set seafood
aside. In a large pot over medium-high heat, bring 2 quarts water to  a
boil. Add noodles and cook until al dente (5 to 8 minutes). Drain  and
refresh under cold water. Set aside. In large bowl mix together
garlic, green onions, cayenne, tahini, sesame oil, soy sauce, honey,
and gingerroot. Add noodles and seafood and mix well. Let chill for  30
minutes, if desired. To serve, line a large platter with lettuce  or
endive. Pile noodles in center. Arrange cucumbers and red bell  pepper
around noodles.  Recipe By     : the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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