Recipe courtesy of Ming Tsai

Surf and Turf Noodle Hot Pot with Herb Puree

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  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Herb Puree:

Directions

  1. In a large stockpot or wok on medium heat, coat lightly with oil and saute the chorizo, chicken, garlic, ginger, black beans and jalapenos. Constantly stir and break up the meat. Add the onions, season, and sweat. Deglaze with fish sauce and wine. Reduce by 25 percent and add stock. Bring to a simmer and check for seasoning. Season the shrimp and fresh scallops. Add all seafood, noodles, broccoli, and bell peppers. Bring back to a simmer. Add scallions and lime juice. Check again for flavor, garnish with puree, and serve.

Herb Puree:

  1. In a blender, add herbs, garlic, lime juice, sugar, and a little oil. On high, puree and add the remaining of the oil. Season with salt and pepper.

Cook’s Note

Beverage: Chilled Brouilly, Gamay grape

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