Blanched Sea Whelk Slices
A Cantonese whelk dish: thinly sliced whelk is blanched, then tossed in a light dressing. The meat is tender yet crisp, with a fresh, delicate flavor. Served with ham and mandarin orange, accompanied by mustard sauce.
Ingredients
Sea whelk meat (cut into thick slices, scored with crosshatch pattern, washed clean)
400 g
Cooked ham (sliced)
30 g
Chicken fat (for seasoning)
25 g
Mandarin orange (sliced, for serving)
2
MSG (for seasoning)
to taste
Fine salt (for seasoning)
to taste
White pepper (for seasoning)
to taste
Sesame oil (for seasoning)
to taste
Mustard sauce (sauce dish)
1 small dish
Instructions
1
Prepare the ingredients
Cut the whelk meat into thick slices, score them with a crosshatch pattern, wash clean, and slice the cooked ham for later use.
2
Make the seasoning
Combine the chicken fat, MSG, fine salt, white pepper, and sesame oil in a bowl and stir well to form a seasoning mixture.
3
Blanch and toss with seasoning
Bring a pot of water to a rolling boil over high heat, add the whelk slices and blanch until just cooked through, then lift out. Toss with the seasoning mixture and arrange on a serving plate. Place the ham slices on both sides of the plate, garnish with mandarin orange slices, and serve with a small dish of mustard sauce on the side.
