SALT-BAKED THREE DELIGHTS (JIU YIN SAM SIN) (SEA PALACE RESTAURANT)
Provided by Fred Ferretti
Categories dinner, lunch, main course
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix salt and five-spice powder. Heat dry wok over high heat for 45 seconds. Add salt mixture and stir thoroughly until you smell the spices, about 1 minute. Remove from wok and reserve.
- Wash scallops and drain. Place them in a bowl and add baking soda. Mix well to coat and refrigerate for 2 hours.
- Wash shrimp thoroughly, remove feelers and cut shell along vein. Devein but leave shells on. Reserve.
- Cross-cut squid meat, but do not cut it through. Then cut into 2-inch pieces. Reserve.
- Add water to wok and bring to a boil. Blanch scallops for 1 minute, then remove. Blanch shrimp for 1 minute, then remove. Blanch squid for 2 minutes, then remove.
- Marinate scallops, shrimp and squid, each in a separate bowl, and reserve.
- Place cornstarch in a large plate. Toss scallops until lightly coated. Repeat with shrimp and squid.
- Heat wok over high heat. Add peanut oil and heat to 325 degrees. Place scallops in a strainer and lower into oil for 1 minute. Remove, drain and reserve. Bring oil back to 325 degrees and repeat process with shrimp for 1 minute. Remove, drain and reserve. Bring oil back to 325 degrees again and repeat process with squid for 2 minutes. Remove, drain and reserve.
- Drain wok. Heat over high heat. Add hot pepper slices and stir. Add all seafood. Then turn off heat, add 3/4 teaspoon of the five-spice salt and stir together quickly until it is well mixed. Remove from wok and serve immediately.
SALT-BAKED SHRIMP
Provided by Eileen Yin-Fei Lo
Categories Shellfish Appetizer Bake Dinner Shrimp Winter Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
- Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add the shrimp and water-blanch for 10 seconds. Remove the shrimp with a strainer and run cold water through them to cool. The water-blanching removes all of the liquid from the shrimp.
- Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain. Transfer the oil from the wok to a bowl.
- Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve.
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