Whenever I'm walking in Chinatown or a Chinese market, I see all the crazy seafood, and it's a shame I never make use of all that stuff. So, in the spirit of not doing that anymore, I ask you all how to prepare these molluscs.
Now, from what I understand, both kinds of large shell animals in my pics are actually whelks, not conchs, even though the one looks like a conch and is labeled as such. From what I understand for both these guys, when you boil them, THEN they can be pulled out of the shell. But on the other hand, I want to do as much of the cooking in flavorful sauce/butter as possible, so would it be possible to cook them for like 2 minutes, then pull them out of the shell, so you can cook them to finish later? Anyone try this?
Any way to pull them out raw without cooking?
Can I eat them whole, or are there guts I have to pull out?
What is the traditional chinese/asian preparations of these?
For these guys, you don't need to pound them like abalone, do you? Do you even need to pound those little asian abalones? I know you have to pound the California abalone that people harvest over there for fun., but is that the case for those fist sized asian abalones (not pictiured, but I've seen them in Asian markets)
How about those little clams? What's the traditional chinese cooking of that? Could I cook them in a cream sauce with white wine and shallots and stuff like European style?
Can I eat them whole? No weird guts to pull out?
How about the little sea snails? I've had some kind of sea snail at Jing Fong restaurant in NYC at dim sum hours, but it was annoying to pull each little bugger out, only reason I didn't eat more.
Again, traditional sauce/preparation? Any way to take them out raw?
Updated 1 month ago | 7
Updated 6 months ago | 16
Updated 3 months ago | 8
Updated 1 month ago | 1
Updated 7 hours ago | 3