Blanched Sliced Sea Conch
A classic Cantonese seafood dish featuring whelk slices blanched until tender-crisp, with a milky white hue and a refreshingly light flavor.
Ingredients
large conch meat (rinsed, edges trimmed, sliced into lamp-cup shapes)
2000 g
ginger (for aroma)
2 slices
scallion (for aroma)
2
Shaoxing wine (for seasoning, a little for the final stir-fry)
20 g
white vinegar (added when blanching the conch slices)
3 drops
lard (for blanching and stir-frying)
to taste
Instructions
1
Prepare the conch meat
Crack open the large conch shells and remove the meat. Rinse well, trim off the edges of the conch meat, and slice it crosswise into lamp-cup shapes.
2
Blanch the conch slices
Heat a wok with lard, add the ginger and scallion to lightly sizzle, then pour in clear water and bring it to a full boil. Remove the ginger and scallion, add 3 drops of white vinegar, and immediately drop the conch slices into the pot. Blanch for about three seconds, then lift them out and drain well (use a clean towel to absorb the moisture from the conch meat).
3
Stir-fry and plate
In a separate oiled wok, heat a little lard, then add the conch meat and stir-fry briefly for a few turns. Add a splash of Shaoxing wine, toss a few more times, then immediately remove from the heat and transfer to a serving plate.
