Thai style U.S. Yellow Conch Lime Salad


3 pieces frozen U.S. yellow conch meat 

½ Shredded cucumber

2 tomatoes

2 shallots

Sauce ingredients:

2 stalks lemongrass

½ diced chili pepper

2 Kaffir lime leaves

2 diced shallots

3-4 kaffir lime juice

2 tsp. fish sauce

1 tbsp. coconut sugar

20g minced coriander


  1. Defrost the yellow conch meat. Rinse the meat thoroughly and clean the entire surface, remove the internal organ and slice into thin pieces. Place the meat into a bowl of warm water (around 90 °C – 95  °C) with salt in one minute and put the conch meat in ice water until it is completely cold then drain again.  Set aside.
  2. For the salad sauce, remove the skin of the lemongrass and dice it. Take off the stem of the kaffir lime leaves and put sauce ingredients into a mixer.  Blend well and set aside.
  3. Mix well the yellow conch meat, sliced cucumber, tomato and salad sauce to combine and evenly coat. The salad is ready to serve!