Broth of Steaming Scallops, Prawns and Clams with Noodles, Black Beans, Coriander and Lime

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6 ounces black beans, soaked overnight

2 cups chicken or fish stock

2 heaping tablespoons finely sliced ginger

8 medium scallops, trimmed, with roe on or off

8 to 12 raw tiger prawns, peeled, with dark intestinal vein removed

1 pound live clams

1 pound noodles

1 handful fresh parsley or basil

2 good handfuls fresh coriander

2 medium/large fresh red chilies, seeded and finely sliced

Salt and freshly ground black pepper

2 limes


  1. Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up).
  2. While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.