Lemongrass-Infused Snails with Spicy...Lemongrass-Infused Snails with Spicy Soy Sauce

Name: Lemongrass-Infused Snails with Spicy Soy Sauce
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 8 Persons
Ingredients: 2 teaspoons finely grated fresh ginger; 1/2 pound ground pork; 3/4 teaspoon kosher salt; 2 fresh lemongrass stalks; Lettuce or cabbage leaves, for steaming; 1/2 teaspoon freshly ground pepper; 1 scallion, white and light green parts only, thinly sliced on the diagonal; 1 teaspoon Asian sesame oil; 24 snail shells; 1 7-ounce can large Burgundy snails—drained, rinsed and minced (see Note); 1/3 cup soy sauce, preferably Chinese thin; 2 Thai chiles, halved and seeded, 1 minced and 1 julienned

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Cuisine

International

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Servings

8 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Lemongrass-Infused Snails with Spicy Soy Sauce might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 181 calories, 10g of protein, and 14g of fat each. For $2.08 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Food and Wine. 1 person has tried and liked this recipe. It is a good option if you're following a dairy free diet. If you have thai chiles, burgundy snails—drained, snail shells, and a few other ingredients on hand, you can make it. With a spoonacular score of 31%, this dish is not so amazing. Similar recipes are Spicy Lemongrass Soup, Upside Down Peach Cake With Ginger Infused Maple Cream Sauce, and Salmon Confit with Lemongrass Sauce.

DeliciousTastyWell Prepared

Ingredients

•2 teaspoons finely grated fresh ginger

•1/2 pound ground pork

•3/4 teaspoon kosher salt

•2 fresh lemongrass stalks

•Lettuce or cabbage leaves, for steaming

•1/2 teaspoon freshly ground pepper

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

•1 teaspoon Asian sesame oil

•24 snail shells

•1 7-ounce can large Burgundy snails—drained, rinsed and minced (see Note)

•1/3 cup soy sauce, preferably Chinese thin

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

Cooking Instructions

01
Trim the root ends of the lemongrass and remove a total of 8 long outer leaves from the stalks. Tear the leaves into three 3-inch-long strands. Trim off and discard all but the bottom 3 inches of the stalks and finely chop 1 of the tender bulbs. Thinly slice the remaining bulb on the diagonal. In a mini processor, puree the chopped lemongrass to a fine paste.
02
In a bowl, combine the ground pork with the snails, ginger, minced chile, sesame oil, salt, pepper and lemongrass paste.
03
Gently bend a lemongrass strand in half and stick it inside a snail shell, bent side in, and with the 2 ends protruding. Stuff the shell with 2 teaspoons of the pork-and-snail filling, working it between the lemongrass ends. Wipe the rim of the shell. Repeat with the remaining lemongrass strands, shells and filling.
04
Line a steamer rack with lettuce leaves and set the stuffed shells on top. Steam the snails until hot to the touch and cooked through, about 8 minutes.
05
Meanwhile, heat the oil in a small saucepan.
06
Add the sliced lemongrass, julienned chile and scallion and cook over moderate heat until fragrant, about 1 minute.
07
Pour the soy sauce into a heatproof serving bowl. Stir in the scallion-and-chile oil and serve with the snails.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023