Salt-Baked Turtle Skirt
Slices of soft-shell turtle (calipash) are marinated, individually wrapped in foil, then buried in hot coarse salt and baked through. The result is a smooth, tender texture rich in collagen.
Ingredients
turtle skirt (blanched in 70°C hot water, scraped clean of the black membrane, and cut into finger-width strips)
1000 g
meat tenderizer powder
15 g
fine salt
5 g
monosodium glutamate (MSG)
5 g
light soy sauce
35 g
sand ginger powder
150 g
Instructions
1
Preparation
Place the turtle skirt in 70°C hot water to blanch, scrape off the black membrane from the skirt meat, and cut into finger-width strips.
2
Marination
Mix evenly with the meat tenderizer powder, fine salt, MSG, light soy sauce, and sand ginger powder. Marinate for about 30 minutes.
3
Salt Baking
Once the turtle skirt is fully marinated, divide it into 4 portions and wrap each separately in foil. Bury the foil parcels in coarse salt that has been heated until scorching hot. Bake for about 15 minutes; as the salt temperature drops, remove the foil parcels, reheat the coarse salt, then bake for another 15 minutes. Serve.
