Japanese Trapdoor Snails Recipe
The Cambodians have this as a side dish during meals and very often have it as a snack for the tiny ones.
Ingredients
Japanese Trapdoor snails - 600g. Lemon grass - 1 stalk. Basil - 3 sprigs. Dip - 1 ts salt, 1 ts pepper, a pinch of MSG (optional), juice of 2 lime.
Directions
Wash snails thoroughly, soak in water enough to cover snails. Chop a couple of chilli to irritate the snails in throwing up any impurities in their guts and loosen the trapdoor.
Meanwhile boil the lemon grass and basil in water enough to cover snails, until fragrant.
Add snails to boiling water for 5 mins. Remove and serve hot. Use toothpick or sharp pick to pull meat out of shell. The tail end (intestines) should break off and is not eaten. Dip in lime juice, salt, pepper mix.
Meanwhile boil the lemon grass and basil in water enough to cover snails, until fragrant.
Add snails to boiling water for 5 mins. Remove and serve hot. Use toothpick or sharp pick to pull meat out of shell. The tail end (intestines) should break off and is not eaten. Dip in lime juice, salt, pepper mix.
Chef
