| 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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