Cooking wild food - catching snails

Ingredients:rn2 lemongrass stalks, bruised and sliced into 4 cm lengthsrn6 young lemon leavesrn2 chillis, bruisedrn1 knob ginger, poundedrn300 g sea snails, washed in salted water 3 timesrnInstructions:rnrnTo make the dipping sauce, mix and combine ingredients well.rnrnPlace 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.rnrnTransfer to a bowl and serve with the dipping sauce.rnrnNote:rnrnWashing 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.

Posted: June 27 at 12:24 pm | 1204 Views | 0 Comments

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