The local name for these type of sea snails is 'Gong Gong' which means Blur Blur in Hokkien. No idea why it was given that name. Maybe it's very 'gong'? :P
It was the first time I see this in the wet market hence I have to get it. It's one of my favourite when I have BBQ seafood like Sambal Stingray. It's always blanched and dipped in chill and light soy sauce.
Since I have a chance to cook them, I definite try other ways of seasoning it. Although, very little seasonings can get to the inside of the conch, it still tasted good when eaten with the miso garlic that I have prepared. At least it's something different from the usual blanched conch.
- 600g Conch, scrubbed
- 1 Fresh Red Chilli, sliced
- 3 tablespoon Chopped Garlic
- 3 tablespoon Mirin
- 1 tablespoon Miso Paste
- 1 stalk Coriander, cut into small section
How to do it:
- Blanch cleaned conch for about 10mins.
- Drain and set aside.
- Mix mirin and miso paste together and set aside.
- Heat 1 tablespoon oil in wok.
- Add chopped garlic and fried till slightly brown.
- Add chilli and stir fry for a few seconds.
- Add the blanched conch and the miso sauce.
- Stir fry to mix the conch well with the sauce.
- Continue cooking till the sauce has dried up.
- Add in the coriander and give it a quick toss.
- Dish and serve. And don't forget the toothpicks!