Next time you visit the seashore, find some rocks, search out some of our humble whelks and give this recipe a go, you will never look at a whelk the same way again.
Stir Fried Whelks
- 500 g Whelks fresh if available
- 2 tbsp Rape seed oil
- 250 g Bamboo shoots thinly sliced
- 2 cloves Garlic sliced
- 1 Red chilli sliced
- 5 cm Cooking chorizo chopped
- 1 tbsp Ginger grated
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sesame oil
- 1 bunch Spring onions sliced
- ½ bunch Coriander chopped
- Thin egg noodles
- 3 tbsp Peanut oil
To cook fresh whelks
- Tenderise the whelks by placing them in a freezer at least overnight.
- Place the whelks in a pan of cold water and bring it up to a gentle simmer, do not let it boil or they will become tough and rubbery. Simmer for 15 minutes and then remove from the heat and allow the whelks to cool in the cooking water.
- Once cooked, pull the whelk out of the shell, remove the little plastic-like disc on the foot end, remove the stomach sack and a small bit of muscle (identifiable by its feeling tougher than the rest of the whelk) and they are done.
For the stir fry
- Thinly slice the whelks. Heat the oil in a wok or large frying pan over high heat, add the sliced whelks and bamboo shoots and stir fry for about 2-3 minutes. Remove from the wok and set aside.
- Return the wok to the heat and add the garlic, chilli, chorizo and ginger. Stir fry for a further 2-3 minutes, then add the soy sauce, oyster sauce and sesame oil.
- Return the whelks and bamboo shoots to the wok and stir fry for another 2-3 minutes, or until the liquid in the wok has thickened and coats the whelks. Add most of the spring onions and coriander, tossing well to mix through. Set aside.
- Blanch the noodles in a large pan of boiling water for 2-3 minutes, or until just tender. Drain well and set aside.
- Heat a large frying pan over a high heat and add 1½ tbsp's of the peanut oil. Evenly spread the drained noodles over the base of the pan,then turn the heat to low and allow the noodles to gently fry for 4-5 minutes, or until golden brown and crisp on the bottom.
- Gently flip the noodles over, adding another 1½ tbsp's of the oil to the pan. Cook for a further 3-4 minutes, or until the noodles are golden brown and crisp all over. Remove from the pan and drain on kitchen roll.
- Place the noodles in the middle of a warm plate and spoon the whelks and bamboo shoots on top. Garnish with the reserved spring onions and coriander.