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Sampan Seafood Restaurant 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 (3 ounce) packages Asian or ramen noodles
  • 2 large lettuce leaves for garnish


  1. Filling: 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.
  2. 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.
  3. Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
  4. 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.
  5. Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.
  6. To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.

Yield: 4 servings

Approximate values per serving: 784 calories, 34 g fat, 180 mg cholesterol, 29 g protein, 91 g carbohydrates, 4 g fiber, 1,106 mg sodium, 38 percent calories from fat

Source: Jeff Wang, Sampan Seafood Restaurant - The Arizona Republic Jan. 24, 2001

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