APPETIZERS COOKED ON HIMALAYAN SEA SALT BLOCK
For your shrimp de-vein and peel
Slice your steak and chicken into strips
Cut vegetables into bit sized slices.
Season or marinate ahead of time and when ready to cook heat the salt block for 15-20 minutes on low heat then another 15-20 minutes on medium high to get it to 400-450 degrees (but not hotter).
If using on an electric stove place in a cast iron pan or on a rack just above the stove to not touch the element.
I recommend a gas or charcoal grill so you can add in some smoke flavor which will also add flavor to the block.
Once it’s hot just put your food on and cook away.
If you want a little less salt flavor when heated just put some olive, sesame, or whatever oil you like before the food goes on.
You do not need to keep it on the grill or stove because once heated it will stay hot for 20 minutes unless you’re cooking multiple rounds of food.
When your food is done serve on crackers, small rolls, rice, or just insert toothpicks.
Remember to reserve some of your marinade if you want dipping sauce.
When done let cool in a safe place where nobody can touch it to room temperature and then scrape off any food bits and finally wipe with a damp cloth.
DO NOT WASH OR SUBMERGE IN WATER!
Your block will change color in time but with proper care will last a long time.
Eventually cracks and even chips will happen, just save the chips and then grate those down to make your own salt recipe.