Blanched Conch Slices
A classic Cantonese dish of poached sliced whelk, prepared using the traditional blanching method to retain the whelk meat's tender, crisp texture.
Ingredients
Large conch (only use about 600g of the central part of the conch meat)
4000 g
Conch meat (central part) (cut into round slices, each about 0.3cm thick)
about 600 g
Shaoxing wine
15 g
Scallion strips
25 g
Ginger slices
10 g
Light second soup stock
750 g
Ginger-infused wine
10 g
Sesame oil
0.5 g
Shrimp paste
20 g
Oyster sauce
20 g
Rendered lard (about 100g will be consumed during cooking)
250 g
Instructions
1
Prepare the conch
Use a hammer to crack the conch shell, remove the conch meat, discard the operculum and intestines, wipe off surface dirt, wash clean, trim off the head, tail and outer skin, only use about 600g of the central part of the conch meat, cut into round slices each approximately 0.3cm thick.
2
Prepare the dipping sauces
Divide the shrimp paste and oyster sauce each into separate small dishes. Heat the wok over high heat, add 35g of rendered lard and heat until slightly boiling. Remove 20g of the hot lard and drizzle it over the shrimp paste and oyster sauce dishes.
3
Blanch the conch slices
Next add the ginger slices and scallion strips, pour in the ginger-infused wine, add the light second soup stock, and bring to a boil. Remove the ginger and scallion, add the conch slices and blanch until 90% cooked, then pour into a colander to drain.
4
Stir-fry and serve
Heat the wok again over high heat, add a small amount of oil to coat the wok then pour the excess oil back into the oil dish. Add the conch slices, pour in the Shaoxing wine, add the sesame oil, stir quickly to coat evenly, then transfer to a serving plate and serve.
