ricky chen
New member
Ingredients:
2 lemongrass stalks, bruised and sliced into 4 cm lengths
6 young lemon leaves
2 chillis, bruised
1 knob ginger, pounded
300 g sea snails, washed in salted water 3 times
Instructions:
To make the dipping sauce, mix and combine ingredients well.
Place 500 ml (2 cups) water, the lemongrass, lemon leaves, chilli and ginger in a saucepan and bring to the boil. Add the snails, then cook, covered for 5 minutes.
Transfer to a bowl and serve with the dipping sauce.
Note:
Washing the sea snails in salty water three times before cooking removes any slime and grit. You should also discard any snails that float to the top when placed in a bowl of water as this is a sure sign that they are no longer alive.
[youtube]https://www.youtube.com/watch?v=ljiaxsXN-3c&list=PLYKvmFgUQVBvSY3KKoZWe11hrO-pL3Oew[/youtube]
2 lemongrass stalks, bruised and sliced into 4 cm lengths
6 young lemon leaves
2 chillis, bruised
1 knob ginger, pounded
300 g sea snails, washed in salted water 3 times
Instructions:
To make the dipping sauce, mix and combine ingredients well.
Place 500 ml (2 cups) water, the lemongrass, lemon leaves, chilli and ginger in a saucepan and bring to the boil. Add the snails, then cook, covered for 5 minutes.
Transfer to a bowl and serve with the dipping sauce.
Note:
Washing the sea snails in salty water three times before cooking removes any slime and grit. You should also discard any snails that float to the top when placed in a bowl of water as this is a sure sign that they are no longer alive.
[youtube]https://www.youtube.com/watch?v=ljiaxsXN-3c&list=PLYKvmFgUQVBvSY3KKoZWe11hrO-pL3Oew[/youtube]