Snails cooked in ginger, lemongrass and chili
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.
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.
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