I made this dish for a priest friend who came over to dinner wanting something healthy, hearty, and warm enough to take the chill out of a cold winter night. With some inspiration from prayer – yes, I actually pray about what I‘m going to cook – combined with my penchant for fusion foods, I created this plate of bold flavor that is certainly heart healthy, but also warms the soul with exotic and comforting flavors.
|Alaskan King Crab legs = crab-alicious.
Give it a try! And learn more about Bouillabaisse here!
Ingredients (Serves 4 people)
- 5 oz. package of bean curd noodles, (aka “cellophane noodles“)
- 2 quarts boiling hot water (Approximately – enough to cover the noodles placed in a large bowl)
- 1 Tbs peanut oil (or substitute with canola oil)
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 medium celery stalk, diced
- 1 red bell pepper, diced
- 1 medium-sized white onion, diced
- 1/2 jalapeño pepper, finely sliced
- 2 heaping Tbs store bought curry powder (or make your own version)
- 1 tsp, red pepper flakes
- 1 tsp, salt
- 1 tsp, black pepper
- 2 Tbs soy sauce
- 1 Tbs fish sauce
- 2 Tbs rice vinegar
- ¼ cup white wine
- ¼ cup cream
- 15-16 ounce can coconut milk, well shaken
- 12 clams
- 12 shrimp, deveined (with or without shells)
- 12 medium-sized scallops
- Crabs – ½ of crab per person, with or without shells (optional Alaskan King Crab Legs)
- 4 wedges fresh lime
- Fresh cilantro for garnish
Optional: 1 package of frozen spinach, drained and sautéed in 1 tsp of olive oil;1 garlic clove, minced; and 1-2 pinches of salt, pepper, and red pepper flakes)
Remove noodles from package and place in a large bowl. Pour boiling hot water over the noodles and allow hot water to warm and soften the noodles (about 20 minutes). When noodles are completely soft – like cooked vermicelli spaghetti, yet firm to the pinch – drain all the water, and set noodles aside.
In a large wok or sauté pan (large enough to contain all of the ingredients) heat oil over medium heat. Sauté garlic, carrot, celery, jalapeño pepper, and onion until onions become translucent (approx. 2 min.). Add pepper flakes, curry, salt, and pepper and, stir together until ingredients are fully incorporated. Add the soy sauce, fish sauce, rice vinegar, coconut milk, white wine, and cream, and stir together and cook until the mixture begins to boil. Add the clams and cover with lid (or a makeshift cover made from aluminum foil). Let the clams boil/steam for 3-5 minutes or until the clams begin to open slightly. Remove clams and set aside. Add the crab legs, shrimp, and scallops to the boiling coconut curry mixture, and cover again, 3-5 minutes, or until the shrimp shells turn a bright reddish-orange color. Strain all of the seafood and set aside. (Removing the seafood when it‘s just about cooked prevents it from overcooking, and lets you more easily plate the dish evenly.) Place the noodles into the broth and cook for about 2-3 minutes, until the noodles are warm.
Divide the noodles on separate plates for each person. Divide the seafood on each of the plates on top of the noodles. Either remove the crabmeat from the shells, or serve it rustically by decoratively placing it among the rest of the seafood with the noodles. Use a ladle to equally distribute the sauce over each of the plates for extra flavor. Garnish and add freshness by adding a wedge of lime and fresh cilantro. Top off with fresh sautéed spinach (optional).