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Surf And Turf Noodle Hot Pot With Herb Puree Recipe

Nutrition per serving    (USDA % daily values)
CAL
2073
FAT
490%
CHOL
171%
SOD
263%

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Ingredients for 4 servings

1 cup sliced scallions

2 tablespoons minced ginger

2 jalapenos, de-stemmed, chopped

1/4 cup fish sauce (recommended: 3-Crab)

2 heads broccoli, florets and stem peeled, julienned

1 pound ground chicken

grapeseed oil, for cooking

salt and black pepper

3/4 cup grapeseed oil

4 limes, juiced

1 lime, juiced

1 teaspoon sugar

1 bunch thai basil, leaves removed

Herb Puree, recipe follows

1/2 cup, dried scallops, soaked in hot water until soft

1 pound bay scallops

1 bunch mint, leaves removed

4 chorizo sausages, casings removed

1 tablespoon fermented black beans, rinsed, chopped

2 cloves garlic

2 yellow onions, sliced

2 red bell peppers, julienned

1 pound Shanghai noodles, blanched and refreshed (a little larger than spaghetti)

1 bunch cilantro, leaves removed

2 quarts chicken stock, or more as needed

1 pound U-15, large shrimp, peeled, de-veined, tail on

1 cup white wine

2 tablespoons minced garlic

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