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The Spice House kindly sent me a sample of the Vulcan Fire Salt.. I was hooked and immediately thought of different ways to use it.
For mustard greens: Cut between stems and leaves. Simmer leaves in salted water until just cooked, drain, and lightly coat with oil and soy sauce.
For shrimp: Heat oil in a wok or cast iron skillet until very hot. Pat the shrimps dry and lightly coat with flour, shaking off excess. While oil is hot, quickly stir fry the shrimp until just cooked. Add the chili pepper and toss for about 30 seconds (if the oil is very hot, the smoke may become a bit overwhelming). Turn off the heat and sprinkle on the Fire Salt. Toss to coat evenly. Scoop onto a bed of Chinese mustards, leaving most of the oil behind. Sprinkle chopped scallion and enjoy with hot rice or noodles.
You can substitute calamari for shrimp. It's equally delicious. Just make sure you don't overcook the calamari or it will get rubbery. Stir fry for no more than 2 minutes. A round bottom wok over a gas stove is best as this will keep the calamari pieces moving in the wok and avoid overcooking.
To prepare the calamari, clean and half the tubes lengthwise. The tentacles are good as they are. Score the inner flesh in a criss-cross pattern (it will prevent too much curling during cooking). Follow the same directions otherwise.
This recipe was provided by Mabel Menard from Chicago.