Seafood and Vegetables in Soy Scented Broth

A delicious recipe, using Kikkoman Soy Sauce, created by Ray McVinnie on the Best of NZ Food.

You will need

800ml chicken or fish stock
zest and juice of 1 lemon
4 tablespoons Kikkoman Soy Sauce
2 carrots, peeled and very thinly sliced on the diagonal
12 scallops
300g raw peeled prawns
400g skinned boned firm white fish fillets, cut into 3cm cubes
100g snow peas
2 large handfuls baby spinach leaves

To Make

Put the stock, zest and soy sauce into a wide saucepan and bring to the boil.
Add the carrots, scallops, prawns and fish, bring back to the boil and simmer 2 minutes.
Carefully remove everything except the stock to a warm serving dish. Bring the stock back to the boil and add the snow peas and spinach. Simmer until the spinach wilts, add lemon juice, taste, season then add everything to the seafood.

Good with Japanese noodles.

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