Chewy and Savory Stir-Fried Conch
A Delicious Conch Recipe! Perfect for a Salty-Sweet Beer Snack!
This is a fresh and delicious recipe, perfect as a beer snack!
Ingredients- 2kg frozen, cleaned conch
- 2 bell peppers (any color)
- 10 button mushrooms
- 1 onion
- 1 carrot
Sauce- 100g teriyaki sauce
- 200g oyster sauce
- 100g butter
- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 1 tsp MSG (optional)
- 100g teriyaki sauce
- 200g oyster sauce
- 100g butter
- 5 Tbsp soy sauce
- 3 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 1 tsp MSG (optional)
Cooking Instructions
Step 1
Let’s gather all the ingredients needed for this delicious stir-fried conch! Fresh ingredients are key to a great dish.
Step 2
First, thaw the frozen cleaned conch. Examine the slightly purplish part of the conch, which is the digestive gland. While some conch may not have this, it’s best to remove it to avoid any bitterness or astringency, especially with pre-cleaned frozen types. Ensure it’s thoroughly removed.
Step 3
Cut the cleaned conch into bite-sized pieces. Try to keep them a consistent size for even cooking. Avoid cutting them too small, as they will shrink during stir-frying.
Step 4
To clean the conch further and remove any residual sliminess, prepare some all-purpose flour and salt.
Step 5
Place the cut conch in a bowl, add the flour and salt, and rub vigorously with your hands. This abrasive action helps to remove any remaining residue or mucus from the surface of the conch.
Step 6
Rinse the conch thoroughly under cold running water several times to wash away the flour, salt, and any loosened debris. Make sure to drain them well.
Step 7
Wash the button mushrooms and cut them into quarters. This will allow them to absorb the sauce better during cooking.
Step 8
Cut the onion into large wedges, about 8 pieces. If you’re using a smaller onion, 6 wedges might be sufficient. Cutting them into larger pieces helps maintain a pleasant texture after stir-frying.
Step 9
Slice the carrot about 0.5 cm thick. A ‘ginkgo leaf’ cut (thin, slightly curved slices) looks nice and adds a sweet crunch.
Step 10
Cut the bell peppers into pieces roughly the same size as the onion wedges. If you like a bit of heat, green bell peppers are a good choice.
Step 11
All our ingredients are now prepped and ready! Look at these colorful vegetables – they already look delicious.
Step 12
Now, let’s make our special sauce. While it might seem like an extra step, melting the butter in a double boiler will create a smoother, richer sauce. Place the 100g of butter in a heatproof bowl set over simmering water. Once the butter is melted, add the teriyaki sauce (100g), oyster sauce (200g), soy sauce (5 Tbsp), oligosaccharide (3 Tbsp), sugar (1 Tbsp), minced garlic (2 Tbsp), and a pinch of MSG for extra umami (optional). Stir everything together until well combined.
Step 13
Heat about 2 tablespoons of olive oil in a wok or large pan over medium-high heat. Getting the pan nice and hot will help with a good sear.
Step 14
Add the prepared conch to the hot pan. Here’s an important tip for tender conch: before stir-frying, briefly blanch it. Boil some water with 1-2 bay leaves and submerge the conch for just 30 seconds. This helps ensure it stays tender. After blanching and draining, stir-fry the conch in the hot pan for about 80% cooked. Be careful not to overcook it at this stage, as it can become tough.
Step 15
Once the conch is about 80% cooked, add all the prepared vegetables (mushrooms, onion, carrot, bell pepper) to the pan. Pour the special sauce over everything. Stir-fry quickly over high heat, tossing everything together so the vegetables are coated in the sauce and slightly tender-crisp. The goal is to cook them just enough so they retain some crunch. As soon as the vegetables are slightly wilted and everything is well-coated, it’s ready to serve.
Step 16
Voila! Your chewy and delicious stir-fried conch with a fantastic salty-sweet sauce is ready! Serve it immediately while it’s warm for the best flavor and texture. This dish is perfect as an appetizer with drinks or as a hearty side dish.
