Snails cooked in ginger, lemongrass and chili
Cooking time: 10 min. / 5 min.Difficulty: easy
Once in a fisherman village, Nam `O in Vietnam, I was offered a seat by a table with a plastic bag full of snails, got a few thorns to get them out of their shells ..... and like this I was introduced to one of the most frequent seafood street food in Vietnam. It doesn't have to be seafood actually as you can use fresh water snails too.
Process
Rinse snails 3 times in salty water.
Pour water in a pot, to reach about 1/3 of snail level (without the snails yet). Get to boil. Add ginger, lemon grass and chili, slightly ground in mortar. Add chafed lemon leaves and snails. Cover and cook 5 minutes.
Mix all ingredients for dip.
When the snails are ready, serve warm. Take them out of their shells by a toothpick and dip.
To buy a fish sauce US, UK, Europe
Ingredients
For 4 portions:
- 500 g snails
- 2-3 cm piece fresh ginger
- 2 red chilli peppers
- 2 lemon grass stalks
- 8-10 fresh lemon or kaffir lime leaves
- salt
- water
For dip:
- 2 tbs lime juice
- 2 ½ tbs fish sauce
- 2 tbs sugar
- ½ cup water
- 1 red chilli pepper without seeds, fine chopped
- 1 small garlic clove, fine chopped
- 2 fresh lemon or kaffir leaves, fine chopped
- 1 tsp lemon grass, fine chopped