Lemongrass-Infused Snails With Spicy Soy Sauce

3 faves
More from this source
Food & Wine


Add a comment


2 fresh lemongrass stalks

1/2 pound ground pork

One 7-ounce can large Burgundy snails—drained, rinsed and minced (see Note)

2 teaspoons finely grated fresh ginger

2 Thai chiles, halved and seeded, 1 minced and 1 julienned

1 teaspoon Asian sesame oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

24 snail shells

Lettuce or cabbage leaves, for steaming

1/4 cup vegetable oil

1 scallion, white and light green parts only, thinly sliced on the diagonal

1/3 cup soy sauce, preferably Chinese thin

You might also like

Escargot With Garlic Butter And Splash Of Cognac
Steamy Kitchen
Benoit's Classic French Escargot Recipe
Food Republic
Escargots In Herbed Cream
Food & Wine
Escargots A La Bourguignonne
Cabbage Stuffed With Snails
Kitchen Wench
Classic Escargots À La Bourguignonne
Onion And Wild Garlic With Snails
Great British Chefs
Potato Gnocchi With Garlic Butter, Mushrooms An...
Food & Wine
Beef Cheek And Fillet, Dorset Snails And Parsnip
Great British Chefs