White-mixed Yellow Whelk
A Fujian cold dish of blanched yellow conch meat tossed in a rice wine and soy sauce dressing, retaining its natural color and tender texture.
Ingredients
Yellow whelk meat (keep intact, wash off impurities)
500 g
Scallion segments
6.5 g
Shaoxing wine
8.5 g
Sugar
a pinch
Light soy sauce
40 g
Sesame oil
12.5 g
Instructions
1
Extract the meat
First remove the meat from the yellow whelks. There are two methods: one is to crack open the shell and take out the meat; the other is to simmer the whelks in their shells in water for about ten minutes, then remove them and pry off each lid one by one, gently twisting the meat out along the spiral of the shell. To keep the whelk meat whole, the latter method is preferred.
2
Blanch
Wash each piece of whelk meat thoroughly, scrape off any impurities (do not snip off the tail end), then briefly dip it in boiling water to get rid of the fishy smell and slime. Remove and pat dry.
3
Season and toss
Combine the Shaoxing wine, light soy sauce, sugar, and scallions in a bowl, add the whelk meat, and let it marinate for about twenty minutes. Pour the meat and seasonings onto a serving plate and drizzle with the sesame oil to finish.
