How to Cook Garlic and Scallion Stir-Fried Sliced Sea Snails

Published: 07-Mar-2025 (14:02); Viewed: 87; Difficulty: 5 out of 10

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How to Cook Garlic and Scallion Stir-Fried Sliced Sea Snails
If you can find live whelks, this recipe is for you! My story will be based on the traditional recipe 蒜香葱炒海螺片 (suàn xiāng cōng chǎo hǎi luó piàn), which originates from Cantonese cuisine and is deeply related to the culinary traditions of Guangdong Province and Hong Kong.

If you have very large whelks, it is pretty easy to prepare them, and then the entire cooking process will take only 2.5-3 min. The final dish will be so fragrant and tasty that it will be one of your favourite dishes!

step-by-step instructions

  1. Ingredients for a good portion for 1-2 persons. It is better to use this as one of the starters served on the big table. Also, this is the simplest recipe, and many chefs add a lot of other ingredients, but I prefer to use the very basic version.

    • Live whelks - 1 kg
    • Minced garlic - 1 tbsp. You can use the prepared one; it is easier, but fresh will also work. This is not minced, but finely chopped garlic.
    • Green onion, use only white and partially green part - about 5-6 stalks. Can be more if you like it.
    • Green coriander - small bunch
    • Salt - small pinch
    • Black pepper - small pinch to taste
    • Tasteless oil for wok frying 2 tbsp. I prefer avocado oil, as it has the highest smoking point of about 265 °C.
    • Sesame oil - 1 tsp - optional, but I like it!
    • Soy sauce, oyster sauce, shaoxing wine and other condiments - there are two opinions; some chefs like them, but I would like to say that these condiments can mask the original whelk's flavours, and it is better not to use them.

  2. Clean whelks. This is the dirtiest and complicated process. It is much better to have large whelks - it is easier to clean them. If you have large whelks or snails, for example, a Hemifusus Snail - 角螺 (jiǎo luó)- it can be cleaned by a fishmonger. But for whelks - you need to do it by yourself. Use a lot of water, preferably running water, to remove all debris. Smash the snail shell with a hammer or press and clean the meat from the sharp bits. Remove all internal organs, which are located at the end of the meat. Now slice the meat into thin slices (about four slices per whelk) and remove the internal pipe. Do remember that inside are fatty glands, which can be slightly poisonous when not cooked.

  3. Cut the scallions into 2-inch pieces. I prefer to cut along the scallion stems for easier cooking. Slightly chop tender coriander leaves and prepare garlic. That's it; it's ready to cook!

  4. Preheat oil in the wok, constantly swirling it to cover all walls and absorb all heat. When the oil starts smoking, place slices whelks in the wok, but don't overload the wok. It is better to locate them on the wok walls to absorb heat much quicker. Add onion and garlic. Add salt and pepper. Cook without touching for 1 min. Then add garlic and start to stir, but not very often. Add sesame oil.

  5. It only takes 2-3 minutes to cook it! Very quick. Take off the meat with a wire skimmer spoon to read out of extra oil. Serve and sprinkle with coriander leaves.





    Watch our video of the whole process of cooking these whelks, from the market to the table and cook the same!




tips and tricks

  • Many large sea snails, whelks and conches work very well with this recipe.
  • Do not overload the wok - it should fry very quickly. Long cooking times will make your meat very tough.
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tags: cantonese cuisine; Hong Kong cuisine; quick recipes; restaurant recipes; whelks; wok

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