Salt-Baked Three Delights (Jiu Yin Sam Sin) (Sea Palace Restaurant)
- Total Time
- 10 minutes, plus 2 hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
- 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
- ½teaspoon sesame oil
- Pinch of white pepper
- ¼teaspoon salt
- 4tablespoons cornstarch
- 4cups peanut oil
- 1tablespoon fresh hot peppers, cut into ⅛-inch rounds
The 5-spice-salt
The Marinade (three Must Be Made, Each Containing the Following)
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.
- Store remaining five-spice salt in a closed jar for future use.
Private Notes
Cooking Notes
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