Headline »

December 27, 2019 – 5:26 pm | 8,734 views

Soup Name: Monkey Head Mushroom with Chinese Yam in Pork Broth
Chinese Name: 猴頭菇豬湯 (hóu tóu gū zhū tāng)
Introduction:
Fresh monkey head …

Read the full story »
Soups for Children

Soups that are designed and suitable for children of all ages.

Spring Soups

Soups designed to remove humidity and cleanse the body of toxins.

Summer Soups

Summer soups that help relieve heatiness, cool the body and provide additional internal moisture for those extra hot days.

Fall Soups

Soups that have have the balance of removing heatiness and are slightly warming. These soups are good transition soups into winter.

Winter Soups

Soups designed to be consumed in the dry and cold winter months where the body needs replenishment of moisture and warmth.

Home » Ingredients, Meats, Seafood

Sea Snail (Fresh)

Submitted by on December 26, 2010 – 4:35 pm2 Comments | 10,857 views

Ingredient Name: Sea Snail, Conch, Gastropod

Traditional Chinese Name: 螺 (luó)

Another one of those ingredients that you don’t really see in soups growing up as a child – unless you happened to eat it, which our family did not.  It’s actually just as common to use the dried sea snail in soups (which are said to be more flavorful).  The meat itself doesn’t have much flavor, but like pork shank or pork bones, simply dip in a bit of high quality soy sauce and it’s pretty delicious.  The one thing I discovered while on my soup making adventure is that some ingredients cost a fortune!  So while some soups can eat out of your pocket, there are many that are economical.  Yes, that’s the concept of all Chinese cuisine right?

What is this?

  • Sea snails are medium-to-large sized snails which live in the sea
  • They are most popularly known for their large, empty conches which are popular decorative pieces and/or even instruments.  (Some claim that when you put your ear against an empty conch shell, you can hear the call of the ocean.)
  • All parts of the sea snail are edible
  • The meat is soft and chewy

How do I prepare it?

  • Wash and scrub clean (in fresh warm water)
  • Scald briefly in boiling water
  • With a sharp knife, cut off the shell face (hard flat plate)
  • Remove also the stomach by cutting the snail in the middle
  • Cut into thin slices for soup usage

Where can I buy this?

  • You can purchase this fresh from wet marts (although not readily common)
  • It is also available frozen in most supermarkets

What is the cost?

  • Frozen sea snails cost around $80-120 HKD each and vary in price depending on size and breed
  • Abalone is one type of sea snail which is popular and can be very expensive to buy

Any benefits?

  • According to traditional chinese medicine, sea snails are said to nourish the Yin and the kidneys and to improve eyesight
  • Excellent source of protein that is low in fat
  • Sea snails add little flavour to your soup, however this ingredient can provide a lot of texture, especially if you cut them into thin slices and slurp them down with your delicious chinese soup!

Any precautions?

  • Be sure to thoroughly clean them before usage

Tags: , ,

2 Comments »

  • Wong Siew Mey says:

    Hi Lady Tong, loved your website. You surely go to great lengths to explain each ingredient used in your recipes. Have never seen one like yours. Keep on keeping on. Really appreciate your work. : D
    Just wanted to know if i can substitute the fresh snail with abalone? Can I use the can type – abalone? It is quite difficult to get fresh sea snail even frozen ones.

  • LadyTong says:

    Dear Siew May, for sure! Abalone and fresh snail produce very similar tastes in the soup and are interchangeable. The only difference is price 🙂 And how you prep it! But for sure! Good luck and thank you for all your supporting words. It’s been a long learning journey for me getting things translated and constantly badgering the wet mart ladies on what this is and what that is and how to cook things! There are just so many options! Thanks for following! Lisa

2 Pingbacks »

Leave a comment!

Add your comment below, or trackback from your own site. You can also Comments Feed via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.