Ingredients:
  • 20 snails
  • 1 cup minced pork meat
  • 2 tablespoons re-hydrated and finely sliced wood ear mushrooms
  • 3 garlic cloves
  • 2 tablespoons cooked and finely chopped cellophane noodles
  • 1 tablespoon diced shallots
  • 1 tablespoon finely chopped lemongrass
  • salt and pepper to taste
  • 1 egg yolk
  • 3 stalks lemongrass, cut in short lengths
  • 1 cup fish sauce dip (nuoc mam). Recipe on site.
Method:
  1. Wash the snails well to remove any adhering dirt or grit then boil (or steam) them for 5 minutes.
  2. Remove the meat, mince, then mix together with the pork.
  3. Combine with mushrooms, noodles, shallots, lemongrass, salt and pepper to taste, and egg to bind the mixture.
  4. Stuff into shells and insert a small piece of lemongrass into each shell.
  5. Steam stuffed snails for another 5 minutes.
  6. Serve with fish sauce dip.
Snails are available in many delicatessens and Asian Food Suppliers. The snail is either a sea snail or a paddy field snail. Free-range garden snails are not good or recommended for these dishes. If anyone farms snails for food then they may well be using a garden snail collection for their breeding stock but the feeding is quite different to the flower bed and there generally is a purging process to sweeten the meat before market.