Thai-Style Sea ConchsFeatured by Matetic Winery in the International Wine Club.
1 3.2 Ounce Can Geomar Sea Conchs
2 Cups red wine
5 Tablespoons soy sauce
2 Tablespoons corn flour
Drops of chili Salt, pepper
Heat oil and lightly fry garlic and spring onion. Heat the wine and boil down to half volume. Add soy sauce and seasonings. Boil down and add shellfish stock. Bind with corn flour dissolved in water. Add Sea Conchs and serve immediately. Serve with white sticky rice and steamed vegetables.