Yinghok Seafood Juice: The seafood's freshness and tenderness blend with the cold-mix sauce's layered flavors.
Ingredients
Octopus: 30g
Clams: 30g
Razor clams: 30g
Scallop meat: 30g
Shrimp meat: 30g
Coriander: a little
Minced garlic: a little
Chili: a little
Lemon: a little
Yinghok Seafood Juice: 50g
Instructions
1.Prep: Rinse the seafood. Add it to a pot with cold water, then toss in ginger slices, spring onions, and cooking wine to remove fishiness. Adjust blanching time by seafood type: 1–3 minutes for regular seafood; 5 minutes for less tender varieties like abalone and octopus.
2.Chill to lock freshness: Immediately remove blanched seafood and submerge in ice water—this keeps the texture firm and springy.
3.Season & serve: Place the prepared seafood in a container. Add a few lemon slices, then garnish with coriander, chopped spring onions, and bird’s eye chilies. Pour in cold-mix sauce at a 1:4 ratio (sauce to seafood), ensuring full immersion.
For best flavor, chill before eating.
