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Blanched Top Shell
Fresh sea snails are briefly blanched to preserve their springy texture and natural sweetness. Served with a dipping sauce of soy, ginger and vinegar, they are a simple coastal delicacy.
Instructions
- 1
First, clean the conch thoroughly, and when cleaning, use a brush or cleaning ball to scrub the shell.
- 2
Put cold water into the pot.
- 3
Cover and simmer.
- 4
After the water boils, cook for about 10 minutes and then remove.
- 5
, use a toothpick to pick out the meat of the whelk.
- 6
Remove the protective film from the head of the babylon snail meat, and it can be eaten.
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Ingredients
Main Ingredients
- Conch snail500G
- Clear waterto taste