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

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SALT-BAKED SHRIMP



Salt-Baked Shrimp image

Provided by Eileen Yin-Fei Lo

Categories     Shellfish     Appetizer     Bake     Dinner     Shrimp     Winter     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 7

1/2 pound medium-large shrimp (about 12), feelers removed, shell slit along vein and deveined
1/2 teaspoon baking soda
3 cups water
1 tablespoon plus 1/2 teaspoon salt
2 tablespoons cornstarch
1 quart peanut oil
1 tablespoon minced fresh Thai chilies

Steps:

  • Place the shrimp and baking soda in a bowl and mix well to coat. Allow to rest for at least 20 minutes.
  • Place the water and 1 tablespoon salt in a pot, cover, and bring to a boil over high heat. Add the shrimp and water-blanch for 10 seconds. Remove the shrimp with a strainer and run cold water through them to cool. The water-blanching removes all of the liquid from the shrimp.
  • Place the shrimp in a dish, sprinkle with cornstarch to coat them lightly, and shake off excess. Heat a wok over high heat for 1 minute, add the peanut oil, and heat to 350 degrees F. Place the shrimp in a Chinese strainer, lower into the oil, and oil-blanch for 1 minute. Turn off the heat, remove with the strainer, and drain. Transfer the oil from the wok to a bowl.
  • Return 1 tablespoon of the reserved oil to the wok and heat over high heat for 20 seconds. Add the remaining 1/2 teaspoon salt and the chilies and cook, stirring, for 45 seconds. Add the shrimp and cook, stirring, making certain they are well coated, for 1 minute. They should be dry and crusted. Turn off the heat, transfer to a heated platter, and serve.

SALT-BAKED THREE DELIGHTS (JIU YIN SAM SIN) (SEA PALACE RESTAURANT)



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

Provided by Fred Ferretti

Categories     dinner, lunch, main course

Time 2h10m

Yield 6 servings

Number Of Ingredients 13

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

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.

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