Dried sea whelk slices
Cross-cut dried slices of the sea whelk (Hemifusus, the true heung lo), sold as pale ivory ovals that show the snail's whorl. Soaked overnight and blanched, they are quicker to use than whole dried conch and give soups a clean, sweet marine flavour with a tender-firm bite. A staple of cooling soups with shi hu and huai shan.
TCM properties
Nature · cooling Flavour · sweet、salty Meridians · liver、kidney
Traditional food therapy
In Cantonese food therapy it is used to nourish yin, moisten dryness, cool internal fire and brighten the eyes, traditionally taken to soothe a dry throat; it is also noted as containing iron that supports the blood.
Cautions: read first
- Those with a weak, cold spleen and stomach can get diarrhoea and stomach pain from eating much of it
- Not suitable after childbirth or during a period
- Take care if you have gout
Preparation
Soak the dried slices overnight and blanch them (飛水) to take off the fishiness; thaw frozen whelk slices and blanch them too.
Origin
Traditionally whelk from the South China Sea; much of the sliced whelk sold now comes from Africa and the United States. Whelk slices are hard to find at Australian dried-seafood shops; the nearest relative is dried conch head
Availability in Australia
Herbal shops / specialists
