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Thai Seafood Firepot

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  Water 3 Cup (48 tbs)
  Lemon grass stalk 1 (Fresh Stalk, About 12 Inches Long)
  Crushed dry lemon grass/Yellow part of peel only pared from 1 lemon 1⁄4 Cup (4 tbs)
  Lemon 1
  Lime peel strip 1 , pared from 1 lime (About 8 Inches Long Strip From Green Part Of Peel)
  Clams in shell 18 , scrubbed (Suitable For Steaming)
  Large shrimp 1 1⁄2 Pound, shelled and deveined (About 30 Per Lb.)
  Cooked whole crab in shell 2 Pound, cleaned and cracked (Dungeness Or Blue Crab)
  Lime juice 2⁄3 Cup (10.67 tbs)
  Fresh cilantro sprigs 1⁄2 Cup (8 tbs) (Coriander/ Cilantro)
  Green onions with tops 3 , cut into 1-inch lengths
  Lime wedges 2

In an 8- to 10-quart pan, combine broth and water.
Slice lemon grass.
Loosely tie lemon grass, chiles, and lime peel in a piece of moistened cheesecloth; add to pan.
Bring to a boil over high heat; reduce heat, cover, and simmer for 45 minutes.
Discard seasonings.
Add clams, shrimp, and crab to pan.
Cover and simmer until clams open and shrimp turn pink, about 7 minutes.
Stir in lime juice.
Lift out seafood and place in a large serving bowl; pour in broth.
Garnish with cilantro and onions.

Recipe Summary

Side Dish

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Thai Seafood Firepot Recipe