Many Hong Kong whelk soup recipes use meat, even Michelin 3 stars Lung King Heen!
Can I make soup or stock with just whelks and vegetarian ingredients? I don't want meat!
When I skipped meat in this recipe, theresultant soup taste weird and fishy. Why? What can I add or replace?
I live in Toronto. Supermarkets here carry Canada whelks. I don't know if the issue is the whelks. Are Hong Kong whelks different from Canada whelks?