Hoi khom nahm jim talay – Whelks with a spicy seafood dipping sauce

Hoi khom nahm jim talay – Whelks with a spicy seafood dipping sauce

This Southern Thai recipe for hoi khom nahm jim talay or whelks with a spicy seafood dipping sauce from John Chantarasak is hot, sour and lots of fun.
  • Preparation:
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Begin by soaking the whelks in cold water for 12 hours, refreshing the water every few hours
  2. Step 2

    When you're ready to cook, combine the water and salt in a large pan and bring to a rapid boil. Add the whelks and simmer for 5 minute before draining and chilling in iced water. It’s best to remove one whelk and test to see if it is cooked through; it should be tender with a pleasant bite but not chewy. Boil the whelks in batches so as not to overcrowd the pan
  3. Step 3

    Using a fork, carefully remove the whelks from the shells, trying to pull them out in a single piece. Remove and discard the hard disc on the foot end, the stomach sack, and a small bit of muscle (identifiable by it feeling tougher than the rest of the whelk meat). Rinse the remaining whelk meat thoroughly of any sand or grit and drain on absorbent paper. Give the whelk shells a good scrub as these will be used later for serving
  4. Step 4

    Make the spicy seafood sauce by pounding the chillies, garlic, coriander root and salt in a mortar and pestle until you achieve a smooth paste. Add the palm sugar, lime juice and fish sauce. Mix everything together so that the sugar is dissolved and the ingredients are well combined. It will taste very spicy and sour
  5. Step 5

    Place the whelk meat back into the cleaned shells and serve alongside the spicy seafood dipping sauce. Serve with toothpicks to prise the whelk meat from the shell before dipping in the sauce