Photograph of the finished Chaoshan marinated raw seafood

China · Hải sản ngâm nước tương tỏi ăn lạnh

Chaoshan marinated raw seafood

30 min Hands-on time + 48 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 2.2 lb
  • Photograph of Blood cockles Blood cockles 1.8 lb
  • Photograph of Soy sauce Soy sauce 1 cups
  • Photograph of Garlic Garlic 4
  • Photograph of Chilli Chilli 12
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup

Method

  1. 1 Freeze shrimp and shellfish at -20 degrees Celsius for 48 hours to kill parasites before consuming them raw.
  2. 2 Freezing for a full 48 hours is a mandatory requirement for all seafood dishes intended for raw consumption.
  3. 3 Thaw the shrimp in the refrigerator, then peel and slit the back to remove the black vein.
  4. 4 Blanch the blood cockles in 70-degree water for exactly 10 seconds, then split the shells in half.
  5. 5 Mix soy sauce with crushed garlic, chili peppers, ginger, rice wine, sugar, and black vinegar.
  6. 6 Marinate the seafood in soy sauce for 20 minutes in the refrigerator, then sprinkle with cilantro and serve cold.
Start cooking