Seafood Treasure Basket

Seafood Treasure Basket





2 cups chicken broth



2 ounces shrimp



2 ounces squid



2 ounces scallops



2 ounces sliced fish fillets



1/4 cup chopped tomato



1 teaspoon chicken-broth granules



1 teaspoon salt



1/4 cup chopped carrots



1/4 cup green peas



1 teaspoon sugar



1/8 cup chopped fresh ginger



Noodle basket:



2 cups vegetable oil (or enough to deep-fry noodle blocks)



4 packages (3 ounces each) Asian or ramen noodles



2 large lettuce leaves for garnish



In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.



Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.



Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.



Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.



Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.



To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.



Makes 4 servings.