Crispy Shaoxing Whelks
Looking for a new way to enjoy whelks? These Crispy Shaoxing Whelks combine lightly fried whelks with fresh ginger, spring onions, chillies and a glossy sweet and spicy sauce for a dish that's packed with texture and bold flavour. The light, crispy coating perfectly complements the naturally tender whelks, while the aromatic sauce delivers a delicious balance of sweetness, savoury richness and gentle heat. Whether you're serving them as an impressive starter, a sharing dish with friends, or as part of an Asian-inspired feast with steamed rice or noodles, this recipe is sure to become a favourite.
This recipe was originally created by Port to Plate and has been rewritten for Mermaid Seafoods.
Serves: 2–4 (depending on whether its a main or a starter)
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (serves 4)
For the crispy whelks
500g ready-cooked whelks - you can buy raw whelks here
1 tbsp Shaoxing rice wine
2 tsp sesame oil
6 heaped tbsp plain flour
2 tsp garlic salt
1 tsp white pepper
Oil for deep frying
1 thumb-sized piece of fresh ginger, finely chopped
8 spring onions, finely chopped
2 red Bird’s Eye chillies, finely chopped
1 tbsp oil for stir frying
White sesame seeds, to garnish
For the sticky sauce
6 tbsp Shaoxing rice wine
4 tsp rice wine vinegar
2 tsp mirin
2 tbsp dark soy sauce
6 tbsp light brown sugar
3 tsp smoked paprika
2 tbsp sriracha sauce
Method
- Add all of the sticky sauce ingredients to a saucepan. Bring to the boil, then reduce the heat and simmer for around 5 minutes until the sauce has thickened enough to coat the back of a spoon. Set aside until needed.
- Slice each whelk lengthways into three thin pieces.
- Mix the Shaoxing rice wine and sesame oil in a bowl. Add the sliced whelks and stir until they are evenly coated. Place in the fridge for 30 minutes.
- In a separate bowl, combine the plain flour, garlic salt and white pepper. Add the whelks a little at a time, tossing them through the mixture until each piece is fully coated. Add a little extra flour if required.
- Heat a deep-fat fryer or deep pan of oil to 180°C. Fry the coated whelks in batches for around 1 minute, or until crisp and golden. Remove and drain on kitchen paper.
- Heat a wok over a medium-high heat and add a splash of oil. Add the spring onions, ginger and chillies and cook for around 30 seconds.
- Add the crispy whelks and stir fry for a further 30 seconds, making sure everything is evenly combined. Season with a little extra garlic salt and white pepper if needed.
- Transfer the whelks to a large bowl, add a few spoonfuls of the warmed sticky sauce and toss well.
- Serve in a small bowl with an extra drizzle of sticky sauce, then finish with sesame seeds and finely chopped spring onions.