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INGREDIENTS :

620g conch, 12g ginger, 2 shallots, 3 cloves of garlic, 2 red chili peppers, 2 pieces of basil, some spring onion, 1T salt, 1T oil.


SEASONINGS:
(1) 3T chili sauce paste.
(2) 2T cooking wine.
(3) 1t light soy sauce, 1t dark soy sauce, 1t caster sugar, 1/2t salt, 180ml chicken broth.

PREPARATION :

1. Soak conch in water with some salt for 6 hours (change the water every 2 hours).
2. Peel, rinse and drain ginger; Cut an half into slices; Mince the remaining half.
3. Peel, rinse and drain garlic; Mince.
4. Peel, rinse and drain shallot; Chop.
5. Rinse and drain red chili peppers; Discard the stems and seeds; Chop.
6. Rinse and drain basil.
7. Rinse and drain spring onions; Cut off the roots.
8. Lift the conch up; Scrub in running water with a stiff brush to remove any dirt; Drain.
9. Blanch the conch in boiling water with the ginger slices for 1 minute and lift the conch up immediately; Rinse in cold water to cool; Discard the flared lips of the shell.
10. Add 1T oil to a deep pan; Heat over a high heat; Turn to a low heat; Add the garlic, the minced ginger, the red chili pepper and the shallot; Stir-fry over a low heat till fragrant; Add seasoning (1); Stir-fry over a low heat till mixed; Add the conch; Drizzle with seasoning (2); Stir-fry over a low heat for 30 seconds; Add seasoning (3) and the basil; Stir-fry over a low heat briefly; Cover the pan with its lid; Cook over a low heat till the sauce has dried up (about 10-15 minutes); Turn off the heat; Arrange on a serving plate; Garnish with the spiny onion.


 

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