Salt-Baked Three Delights (Jiu Yin Sam Sin) (Sea Palace Restaurant)

Name: Salt-Baked Three Delights (Jiu Yin Sam Sin) (Sea Palace Restaurant)
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: asian, chinese
Ingredients: 2 tablespoons salt; 1/4 teaspoon five-spice powder (see note); 1/2 pound sea scallops; 1/4 teaspoon baking soda; 12 large whole shrimp; 1/2 pound fresh squid (meat only, no tentacles); 3 cups water; 1/2 teaspoon sesame oil; Pinch of white pepper; 1/4 teaspoon salt; 4 tablespoons cornstarch; 4 cups peanut oil; 1 tablespoon fresh hot peppers, cut into 1/8-inch rounds

By Fred Ferretti

Total Time: 10 minutes, plus 2 hours' refrigeration
Rating: (0)
Notes: Read community notes

Featured in: CHINATOWN AT NEW YEAR'S: A HONG-KONG CONNECTION

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Ingredients

Yield:6 servings

The 5-spice-salt

2tablespoons salt
¼teaspoon five-spice powder (see note)
½pound sea scallops
¼teaspoon baking soda
12large whole shrimp
½pound fresh squid (meat only, no tentacles)
3cups water

The Marinade (three Must Be Made, Each Containing the Following)

½teaspoon sesame oil
Pinch of white pepper
¼teaspoon salt
4tablespoons cornstarch
4cups peanut oil
1tablespoon fresh hot peppers, cut into ⅛-inch rounds

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Wash scallops and drain. Place them in a bowl and add baking soda. Mix well to coat and refrigerate for 2 hours.
Step 3
Wash shrimp thoroughly, remove feelers and cut shell along vein. Devein but leave shells on. Reserve.
Step 4
Cross-cut squid meat, but do not cut it through. Then cut into 2-inch pieces. Reserve.
Step 5
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.
Step 6
Marinate scallops, shrimp and squid, each in a separate bowl, and reserve.
Step 7
Place cornstarch in a large plate. Toss scallops until lightly coated. Repeat with shrimp and squid.
Step 8
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.
Step 9
Drain wok. Heat over high heat. Add hot pepper slices and stir. Add all seafood. Then turn off heat, add ¾ teaspoon of the five-spice salt and stir together quickly until it is well mixed. Remove from wok and serve immediately.