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Roberta’s Pizza Dough
Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock
16040 ratings with an average rating of 5 out of 5 stars
16,040
20 minutes plus at least 3 hours' rising
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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 ¾ 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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