Step-by-Step Instructions

1. 1.Prepare the Whelks

   Bring a pot of water to a boil. Add a few slices of ginger and a pinch of salt to the boiling water. Add the whelks and blanch them for 1-2 minutes after the water returns to a boil. This step helps to clean the whelks and remove any impurities.

2. 2.Prepare the Sauce Base

   Heat a wok over high heat and add a small amount of cooking oil. Once the oil is hot, add the minced garlic and chopped red chilies. Stir-fry for a few seconds until fragrant. Reduce the heat and add 2 tablespoons of crispy prawn chili sauce. Stir-fry everything together to combine the flavors.

3. 3.Add Liquids and Seasoning

   Increase the heat. Carefully add 200ml of Guangdong Mijiu to the wok, allowing it to flambé briefly to burn off some alcohol. Then, add 400-500ml of water, ensuring the total liquid (wine + water) is about 600-700ml, maintaining a 1:2 wine to water ratio. Add 1.5 teaspoons of salt, 1.5 teaspoons of chicken powder, and 1.5 teaspoons of sugar. Stir well to dissolve the seasonings.

4. 4.Cook the Whelks in Sauce

   Once the sauce comes to a rolling boil, add the blanched whelks into the wok. Cover the wok with a lid and let it simmer for 5 minutes. This allows the whelks to absorb the rich flavors of the sauce and ensures they are perfectly cooked through.

5. 5.Garnish and Serve

   After 5 minutes, turn off the heat and remove the lid. Transfer the spicy wine boiled whelks and sauce to a serving plate. Generously sprinkle chopped spring onions and chopped coriander over the whelks. Gently stir to combine the fresh herbs with the hot whelks and sauce. Serve immediately and enjoy the aromatic and flavorful dish.