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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.

(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.


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.