Put the live tulip shell molluscs into a large bowl of iced water for 1 hour to help humanely dispatch them. Put the molluscs into a steamer on high steam for 20 minutes. Remove from the steamer and chill the molluscs in a large bowl of iced water. Remove the meat from the shells using a bamboo skewer. Trim away all of the intestines, leaving only the meat. Cut the molluscs into paper-thin slices. Store in an airtight container in the refrigerator until required.
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