Salt Baked Three Delights Jiu Yin Sam Sin Sea Palace Restaurant Food
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.
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