Materials
1 kg of snails or rock snails
5-7 lemongrass plants
3-4 lemon leaves
1-2 peppers
1 small ginger root
2 tablespoons of salt
1 spoon of sugar
2 tablespoons of fish sauce
1 lemon or kumquat
Filtered water
How to do
Buying snails need to be soaked and cleaned thoroughly to remove mud and dirt. Put the snails in a basin of water, add a few slices of chili or a little salt, soak for about 2-3 hours. Then scrub and wash the snails several times under running water until the water is clear.
Wash lemongrass, crush and cut into pieces. Peel ginger, slice thinly. Wash lemon leaves, gently rub to enhance the aroma. One part of lemongrass can be placed under the bottom of the pot, the rest on top.
Put snails in a pot, add lemongrass, ginger and lemon leaves. You can add a small amount of water, about 100-150 ml, because snails will secrete more water during boiling. Close the lid tightly, cook over medium heat.
When the water in the pot boils, continue to boil for about 5-7 minutes, until the snails open their mouths and the meat is just cooked. Do not boil for too long because the snail meat is easily tough. Turn off the heat, leave the snails in the pot for another 1-2 minutes and then take them out.
The dipping sauce determines a lot of the flavor of the dish. Puree ginger and chili, then mix with fish sauce, sugar, lemon or kumquat juice and a little warm water. Stir well, season again to have a balanced salty, sweet, sour and spicy taste.
Lemon-boiled snails are best when served while still hot. The natural sweetness of snails combined with the aroma of lemongrass, lemon leaves and the spicy aroma of the dipping sauce creates a simple but especially suitable dish for rainy days.
