Dried conch / sea snail head
The dried muscular head-foot of large sea snails, sold as dense golden-brown lobes that need six to eight hours' soaking (or bought frozen and blanched). Long boiling draws out a deep, sweet marine savour that defines many double-boiled and slow-boiled tonic soups. It keeps a firm, satisfying chew after hours in the pot.
TCM properties
Nature · cooling Flavour · sweet、salty Meridians · liver、kidney
Traditional food therapy
In Cantonese food therapy it is used to nourish yin, support the kidneys, moisten the lungs, calm the spirit and brighten the eyes, a favourite in soups for those who keep late nights; it is also traditionally noted as rich in iron.
Cautions: read first
- Go carefully if your spleen and stomach are weak and cold
- Not suitable after childbirth or during a period
- Take care if you have gout
Preparation
Soak dried conch head for 6 to 8 hours or overnight, scrub off the slime and blanch it (飛水); for the frozen kind, thaw and blanch.
Origin
The United States and Canada supply most of the whelk, along with African conch head (Australia, the Middle East and China also produce it). Dried conch head turns up at Asian grocers and dried-seafood shops now and then, not always in stock, so buy it when you see it.
Availability in Australia
Herbal shops / specialists
