Salt Baked Three Delights Jiu Yin Sam Sin Sea Palace Restaurant Recipes

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.