How to make shellfish kosher for Purim and other Holidays

It is a common belief among Jews that items such as shrimp and crab are not kosher.  While generally true for the Orthodox, reconstructionists should know that there are exceptions to that halahachic rule, which were taught to me by my dear mother and her two sisters.

The first step in preparing kosher shellfish is to cook it (or order in) as a Chinese dish, preferably sweet and sour sauce, although bean sauce or lobster sauce are acceptable substitutes.  Chinese dishes are always kosher, especially on Christmas day.  This includes, but is not limited to, pork, shrimp, lobster, crab, and all the other weird foods that the Chinese have been known to consume.

Once in the home, the food must be heated to an appropriate temperature, hot enough to taste good but not so hot as to burn one’s mouth.  Burning your mouth is definitely contrary to halahcha.  And it hurts.

The major key to kosher Chinese food, however, is to both heat and consume the meal on aluminum foil.  Tinfoil, wax paper, etc. are not kosher, but aluminum foil, according to the ancient rabbinical codes found in the Talmud, kashers EVERYTHING.  Because of these amazing properties, aluminum foil can be found in every Jewish kitchen around the world.

For Chinese foods, no Rabbinic inspection or blessings are necessary, whether dining in one’s home or out in a Chinese restaurant.  Under further Talmudic discussion are whether or not this rule applies to Thai and Vietnamese dishes as well.

Try this technique for your next Purim celebration.  It works well with vast amounts of alcohol and hamantashen.

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