Steamed Snails With Lemongrass
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
57
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
90 g
Ground Pork2 tbsps
Dill (fresh, chopped)1 tsp
Black Pepper1 pinch
Salt1 pinch
Sugar1 tsp
Red Chili Flakes5 stalks
LemongrassDirections:
1
Start by soaking the mushrooms in hot water until soft
2
Steam the escargot for 10 minutes
3
Spoon out the meat and mince
4
Wash the shells and set aside
5
Mix ground meat, mushrooms, escargot, dill, and pepper
6
Add the salt, sugar, and chili
7
Take the outer leaves of lemongrass and fold them in half
8
Tuck the lemongrass leaves into the shell, leaving some leaves sticking out
9
Fill the shell with the meat mixture, making sure the meat is pressed down onto the lemongrass leaves
10
Steam for 10 minutes and serve hot