Spicy Wine Boiled Whelks – Hong Kong Style
Summary
- This recipe guides you through making a flavorful Hong Kong-style spicy wine boiled whelks. The dish features tender whelks cooked in a rich, aromatic sauce with a perfect balance of spicy, savory, and wine notes, garnished with fresh spring onions and coriander.
All Ingredients - Main Ingredients
- Whelks (花螺) 600 g
- Ginger slices a few slices
- Salt 1 pinch
All Ingredients - Sauce and Seasoning
- Cooking oil a small amount
- Minced garlic 4-5 cloves
- Chopped red chilies 2-3 chilies
- Crispy Prawn Chilli Sauce 2 tbsp
- Guangdong Mijiu (rice wine) 200 ml
- Water 400-500 ml
- Salt 1.5 tsp
- Chicken powder 1.5 tsp
- Sugar 1.5 tsp
All Ingredients - Garnish
- Chopped spring onion 1/2 cup
- Chopped coriander 1 cup
Tools You'll Need
- Pot
- Wok
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 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 them for after the water returns to a boil. This step helps to clean the whelks and remove any impurities.
Step 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 garlic and chopped red chilies. Stir-fry for a few seconds until fragrant. the heat and add 2 tablespoons of crispy prawn chili sauce. Stir-fry everything together to combine the flavors.
Step 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.
Step 4: Cook the Whelks in Sauce
Once the sauce comes to a rolling boil, add the whelks into the wok. Cover the wok with a lid and let it for . This allows the whelks to absorb the rich flavors of the sauce and ensures they are perfectly cooked through.
Step 5: Garnish and Serve
After , 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.
Pro Tips
• Blanch the whelks with ginger slices and salt to effectively remove any fishy smell and impurities, ensuring a clean taste.
• For an authentic and aromatic flavor, use a generous amount of Guangdong Mijiu (rice wine) with a 1:2 ratio of wine to water in the sauce.
• Add fresh spring onions and coriander right before serving to preserve their vibrant color and fresh aroma, enhancing the overall dish.
Variations
• Adjust the amount of crispy prawn chili sauce or add Teochew chili oil for a spicier kick.
• If you prefer to avoid MSG, you can omit the chicken powder, though it enhances the umami flavor.
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