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

• 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

1. Mix salt and five-spice powder.
2. Heat dry wok over high heat for 45 seconds.
3. Add salt mixture and stir thoroughly until you smell the spices, about 1 minute.
4. Remove from wok and reserve.
5. Wash scallops and drain.
6. Place them in a bowl and add baking soda.
7. Mix well to coat and refrigerate for 2 hours.
8. Wash shrimp thoroughly, remove feelers and cut shell along vein.
9. Devein but leave shells on.
10. Reserve.
11. Cross-cut squid meat, but do not cut it through.
12. Then cut into 2-inch pieces.
13. Reserve.
14. Add water to wok and bring to a boil.
15. Blanch scallops for 1 minute, then remove.
16. Blanch shrimp for 1 minute, then remove.
17. Blanch squid for 2 minutes, then remove.
18. Marinate scallops, shrimp and squid, each in a separate bowl, and reserve.
19. Place cornstarch in a large plate.
20. Toss scallops until lightly coated.
21. Repeat with shrimp and squid.
22. Heat wok over high heat.
23. Add peanut oil and heat to 325 degrees.
24. Place scallops in a strainer and lower into oil for 1 minute.
25. Remove, drain and reserve.
26. Bring oil back to 325 degrees and repeat process with shrimp for 1 minute.
27. Remove, drain and reserve.
28. Bring oil back to 325 degrees again and repeat process with squid for 2 minutes.
29. Remove, drain and reserve.
30. Drain wok.
31. Heat over high heat.
32. Add hot pepper slices and stir.
33. Add all seafood.
34. Then turn off heat, add 3/4 teaspoon of the five-spice salt and stir together quickly until it is well mixed.
35. Remove from wok and serve immediately.

salt, fivespice powder, scallops, baking soda, shrimp, fresh squid, water, sesame oil, white pepper, salt, cornstarch, peanut oil, fresh hot peppers

Taken from cooking.nytimes.com/recipes/11485 (may not work)