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.
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. 
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!
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. 
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.
