White Honey Yellow Whelks
A classic Fujian seafood dish. Live yellow conch meat is blanched in 80°C water, then tossed with minced garlic and other seasonings, yielding crisp, tender, and flavorful conch meat.
Ingredients
Fresh yellow whelks (washed, blanched in 80°C hot water, meat removed with bamboo skewer, cleaned of impurities)
1000 g
Minced garlic
to taste
Cooking oil
to taste
White sugar
to taste
MSG
a pinch
Sesame oil
a pinch
Instructions
1
Prepare the whelks
Wash the yellow whelks, blanch them in an 80°C hot water pot, remove the meat with a bamboo skewer, and clean off any impurities (especially at the head of the whelk).
2
Mix and plate
Bring clear water to a boil, blanch the cleaned whelk meat briefly, transfer to a bowl, add minced garlic and all seasonings, mix well, plate and serve.
