Poached Conch Slices with Ginger and Scallions
A classic Cantonese dish that highlights the natural sweetness and crisp texture of conch, served with a fragrant ginger-scallion sauce – a banquet treasure.
Ingredients
10 items- Live conch 1 (about 500g)
- Ginger 20g
- Scallions 3
- Shaoxing wine 1 tablespoon
- Salt 1 teaspoon
- Steamed fish soy sauce 2 tablespoons
- Sugar 1/2 teaspoon
- Sesame oil 1 teaspoon
- Cooking oil 2 tablespoons
- Red bell pepper to taste
Nutrition
Steps （6 steps）
Shuck the live conch, remove the meat, discard internal organs and hard beak. Scrub with salt to remove slime, rinse, and drain. Slice horizontally into 3mm thick pieces.
Slice half the ginger and julienne the other half; julienne white scallions, cut green parts; julienne red pepper. Mix soy sauce, sugar, and sesame oil in a small bowl for the sauce.
Bring a pot of water (about 1L) to a rolling boil with ginger slices, scallion sections, and Shaoxing wine.
Add conch slices, quickly separate with chopsticks, and blanch for 15 seconds until they curl and turn white. Immediately transfer to ice water to cool, then drain.
Arrange the drained conch slices neatly on a plate. Top with julienned ginger, scallion, and red pepper.
Heat oil in a small pan over medium until shimmering (about 180°C), then pour it evenly over the ginger and scallions to release fragrance. Serve with the dipping sauce on the side.
Tips
Fresh live conch is essential for texture. Slice as thin as possible for crispness. Blanch only briefly – as soon as they curl, remove and shock in ice water. The sauce can be adjusted with chili or vinegar to taste.
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