Quick-Fried Conch (You Bao Hai Luo)
A classic Shandong dish, fresh conch slices are wok-fried at high heat, resulting in a tender yet crunchy texture, bathed in savory brown sauce.
Ingredients
15 items- Fresh conch (medium) 4-5 (about 500g)
- Green onion 1 stalk
- Ginger 1 chunk
- Garlic 3 cloves
- Dried chili peppers 2-3
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1/2 tsp
- Sugar 1 tsp
- Salt 1/2 tsp
- White pepper A pinch
- Cornstarch 2 tbsp
- Broth or water 3 tbsp
- Sesame oil 1 tsp
- Vegetable oil 500 ml
Nutrition
Steps （7 steps）
Clean the conch shells with a brush. Gently crack the shell with a hammer to remove the meat. Discard the internal organs and black membrane. Rub the meat with salt to remove slime, then rinse under cold water. Slice the conch meat into 3mm thick pieces and score a shallow crosshatch pattern on the surface (do not cut through). Place in a bowl.
Add 1 tablespoon of cooking wine, a pinch of salt, and white pepper to the conch slices. Toss to combine. Then add 1 tablespoon of water starch (1 tbsp starch + 2 tbsp water), mix thoroughly, and marinate for 10 minutes to tenderize.
In a small bowl, combine light soy sauce, dark soy sauce, sugar, remaining salt, white pepper, 2 tablespoons broth (or water), 1 tablespoon water starch, and sesame oil. Stir well to make the sauce.
Heat a wok over high heat and add about 500ml vegetable oil. When the oil reaches 180°C (just before smoking), gently slide in the marinated conch slices. Immediately separate them with chopsticks and stir-fry for 15-20 seconds until they curl and edges turn slightly golden. Quickly remove and drain on a plate.
Leave about 2 tablespoons of oil in the wok. Reduce heat to medium. Add ginger slices, garlic slices, dried chili segments, and half the scallion rings. Stir-fry for about 30 seconds until fragrant, being careful not to burn the aromatics.
Turn heat to high. Return the blanched conch slices to the wok. Pour the prepared sauce along the edge of the wok (stir sauce again before pouring). Quickly toss or stir-fry to coat the conch evenly. Cook for about 20 seconds until the sauce thickens and turns glossy. Turn off heat.
Sprinkle the remaining scallion rings over the dish. Give a quick stir or simply transfer to a serving plate. Garnish with a few cilantro leaves (optional). Serve immediately for the best texture.
Tips
Do not cut the conch too thin, or it will get tough. The deep-frying step must be very brief – remove as soon as the slices curl. Have the sauce prepared in advance for quick execution. Use high heat throughout the stir-frying stage and work fast.
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