Ingredients
6 live sea snails, 75 g (about 2/3 cup) each of green bell pepper and red bell pepper.
Seasonings
Salt, MSG, sugar, Maggi seasoning, white vinegar, and sesame oil, each to taste.
Preparation
1. Remove the stems and seeds from both the green and red bell peppers, wash them, then cut into thin strips, and finally into 0.6 cm (about 1/4 inch) cubes.
2. Scrub the conch clean, place it in a basin of lightly salted water to soak, then remove the conch, take the meat out of the shell, and discard the yellowish-white intestines and brain.
3. Place in a bowl, add a pinch of salt and rub to remove the slime, rinse clean with water, drain, then cut into 1 cm (about 1/3 inch) cubes.
Steps
1. Place a clean pot over high heat, add water and bring to a boil, then blanch the diced conch until fully cooked, remove and drain well.
2. Combine salt, MSG, white vinegar, Maggi seasoning, sesame oil, and sugar in a bowl, stirring well to create a dressing.
3. Arrange the diced conch meat, green bell pepper, and red bell pepper on a plate, drizzle with the prepared dressing, and toss well before serving.