Ingredients
500 g (about 1 lb) yellow snail meat.
Seasonings
40 g light soy sauce, 2.5 g sesame oil, 8.5 g Shaoxing wine, 6.5 g scallion segments, and sugar to taste.
Instructions
1. First, remove the meat from the conch using one of two methods: either crack open the shell and extract the meat, or boil the whole conch in water for about 10 minutes, then remove it and pry open each lid one by one, slowly twisting the meat out following the spiral of the shell. To keep the meat intact, the first method is preferable. Once the conch meat is removed, rinse it clean and remove any impurities (do not trim the tail), then blanch it in boiling water to eliminate any fishy smell and slime, then take it out and pat it dry.
2. Mix the wine, light soy sauce, sugar, and scallions in a bowl, then add the conch meat and marinate for about 20 minutes. Pour the conch and marinade together onto a serving plate, and drizzle with sesame oil. This white-marinated conch preserves the natural color of the meat, resulting in a tender, fresh, and refreshing dish—perfect for summer.