Seafood Platter Recipe | Cook with YingHok Seafood Drunken Sauce | Chinese Cuisine
Ingredients
Seafood
Octopus: 50g
Lobster tails: 50g
Oysters: 50g
Squid: 50g
Flower clams: 50g
Abalone: 50g
Razor clams: 50g
Scallop meat: 50g
Garnishes
White onions: 30g
Chopped green onion: 10g
Chopped cilantro: 10g
Yinghok Seafood Sauce: 100-110g
Instructions
1.Pre-treatment
Wash all seafood thoroughly. Add the seafood to cold water in a pot, then add ginger slices, green onion, and cooking wine to remove any fishy odor. Control the blanching time based on the type of seafood: blanch regular seafood for 1-3 minutes, and seafood that takes longer to cook (such as abalone and octopus) for 5 minutes.
2.Ice Bath for Freshness
Immediately remove the blanched seafood from the pot and soak it in ice water. This helps the seafood maintain a firm and chewy texture.
3.Seasoning & Serving
Place the treated seafood in a container. Sprinkle with chopped cilantro and green onion for garnish. Pour the dipping sauce over the seafood at a 1:4 ratio of sauce to ingredients, making sure the seafood is fully immersed. Chilling the dish before serving enhances its flavor.
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