Salt-Baked Three Delights (Jiu Yin Sam Sin) (Sea Palace Restaurant)
Published February 4, 1986
- Total Time
- 10 minutes, plus 2 hours' refrigeration
- Rating
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Ingredients
THE 5-SPICE-SALT
2 tablespoons salt
¼ teaspoon five-spice powder (see note)
½ pound sea scallops
¼ teaspoon baking soda
12 large whole shrimp
½ pound fresh squid (meat only, no tentacles)
3 cups water
THE MARINADE (THREE MUST BE MADE, EACH CONTAINING THE FOLLOWING)
½ teaspoon sesame oil
Pinch of white pepper
¼ teaspoon salt
4 tablespoons cornstarch
4 cups peanut oil
1 tablespoon fresh hot peppers, cut into ⅛-inch rounds
Nutritional analysis per serving (6 servings)
7 grams carbs; 117 milligrams cholesterol; 1366 calories; 67 grams monosaturated fat; 47 grams polyunsaturated fat; 25 grams saturated fat; 145 grams fat; 822 milligrams sodium; 12 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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