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 1/8-inch rounds
- Nutritional Information
Nutritional analysis per serving (6 servings)
1358 calories; 145 grams fat; 24 grams saturated fat; 0 grams trans fat; 66 grams monounsaturated fat; 46 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 97 milligrams cholesterol; 2092 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- Store remaining five-spice salt in a closed jar for future use.
Dining and Cooking