Spicy Seafood Salad
Ingredients: cooking oil, red chili flake, Thai bird eye chilies, garlic, scallion · 45 min cook time · 280kcal · ₩46,400
Ingredients
0.25cup cooking oil, 2.5tablespoon red chili flake, 2tablespoon Thai bird eye chilies, 0.25cup garlic, 0.25cup scallion, 3tablespoon soy sauce, 2tablespoon fish sauce, 2.5teaspoon apple cider vinegar, 0.5cup cilantro, 1teaspoon Sichuan peppercorn powder, 1portion baby octopus, 1portion shrimp, 1.7pounds live lobster
Instructions
1. Heat 1/4 cup of cooking oil in a saucepan over medium heat for a minute. Add red chili flakes, Thai bird eye chilies, minced garlic, and diced scallion. Stir over medium low heat for 2 minutes.
2. Add soy sauce, fish sauce, 1/4 cup of water, and apple cider vinegar. Continue to stir for a minute, then turn off the heat.
3. Mix in minced cilantro and Sichuan peppercorn powder to finish the dressing.
4. Prepare seafood by washing the octopus with sea salt, corn starch, and Chinese cooking wine to scrub off slime and remove odor. Rinse shrimp and clean the lobster.
5. Poach the lobster in boiling water with ginger, lemon scraps, scallion, and Chinese cooking wine for 12 minutes, then shock in ice water. Poach shrimp and octopus in the same water.
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