Ramen Seafood Boil
This is the ramen seafood boil I made for Day 2 of my 30-Day Instant Ramen Challenge. It consists of a savory butter dip and a seafood boil.
Servings: 6
Ingredients
Seafood Butter Dip
- 2 sticks Unsalted Butter 1 cup (Divided)
- 1 tsp Dried Whole Coriander Seeds: 1 tsp
- 4 whole Dried Thai Chilies Adjust for heat level
- 2 whole Dried Bay Leaves
- 12 g Galangal sliced
- 30 g Lemongrass sliced (outer layers peeled)
- 2 small bulbs Garlic chopped
- 2 tbsp Old Bay Seasoning
- 1 tsp Tom Yum Powder
- 1 tbsp Chili Paste with Soya Bean Oil
- 1 tbsp Fish Sauce
- 1 tsp MSG Optional
- 1/2 cup Scallions chopped
- 1/2 lemon squeeze juice into the pot, then add the squeezed half
- 1/2 lime squeeze juice into the pot, then add the squeezed half
The Broth Base
- 8 quarts Water 2 Gallons
- 2 packets Shin Ramen Seasoning Packets
- 12 oz Beer light beer like lager or pilsner
- 1/2 cup Old Bay Seasoning
- 1 large Onion halved
- 10 cloves Garlic smashed
- 2 stalks Lemongrass smashed and cut into lengths that fit your pot
- 3 Kaffir Lime Leaves
- Thai Chili Peppers to taste
- 1/2 Lemon Squeeze juice into the pot, then add the squeezed half
- 1/2 Lime Squeeze juice into the pot, then add the squeezed half
- 1.5 lbs Potatoes small (red or yellow)
The Proteins & Ramen
- 1.5 lb Snow Crab Legs
- 1 lb Shrimp peeled or unpeeled (your preference)
- 1/2 lb Bay Scallops
- 1/2 lb Mussels
- 12 small Homemade Meatballs optional
- 8 Assorted Seafood Balls
- 4 Chicken Eggs hard-boiled
- 8 Quail Eggs hard-boiled
- 2 packets Instant Ramen Noodles in addition to the noodle bricks from the Shin Ramen packages
Instructions
Make the Seafood Butter Dip
- In a large pot or saucepan, melt one stick of butter over medium-low heat. Add the Coriander Seeds, Thai Chilies, and Bay Leaves. Sauté for 1–2 minutes until the spices become fragrant.
- Add the sliced Galangal, sliced Lemongrass, and chopped Garlic. Cook for another 2–3 minutes, stirring occasionally, until the garlic is softened.
- Stir in the Old Bay Seasoning, Tom Yum Powder, and Chili Paste with Soya Bean Oil. Cook for just one minute to toast the spices.
- Add the remaining stick of butter, Fish Sauce, MSG, and the chopped Scallions. Stir until the butter is completely melted.
- Squeeze the juice from the lemon and lime halves into the pot. Add the squeezed fruit halves and simmer gently for one minute.
- Strain out the bay leaves, lemon, and lime halves. Keep the liquid butter warm for serving.
The Seafood Boil
- In your 12-quart (or larger) stockpot, combine all Broth Base ingredients (Water through Potatoes). Bring to a rolling boil and simmer for 15-20 minutes to infuse the liquid.
- Add the Meatballs, Seafood Balls, Chicken Eggs, and Quail Eggs. Cook for 5-7 minutes.
- Add the Snow Crab Legs, Shrimp, Bay Scallops, and Mussels. Cook until the shrimp are pink, about 3-5 minutes. (The mussels are thawed and only need to be reheated.) Remove all solids from the pot and keep warm.
- In a separate pot of boiling, plain water, cook the Instant Noodles until al dente (check package directions). Note: Cook extra noodles if you plan to share portions.
- Drain the noodles and toss them with a spoonful of the warm infused butter dip. Place the noodles in a bowl and arrange the seafood and eggs on top. Add just a small ladleful of the boil broth for flavor (it will be salty). Serve immediately with the remaining butter dip on the side.