How to Make Vietnamese Lemon Grass Snails Asian Cooking Recipe Cuisine

Vietnam Lemon Grass Snails

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

24 fresh snails in their shells

8 oz lean ground pork, finely ground

3 lemon grass stalks, trimmed and finely chopped or ground (reserve the outer leaves)

2 spring onions, finely chopped

1 oz fresh ginger, peeled and finely grated

1 red Thai chili, seeded and finely chopped

2 tsp sesame oil

salt and ground black pepper

Directions:

Pull the snails out of their shells and place them in a colander. Rinse the snails thoroughly in plenty of cold water and pat dry with kitchen paper. Rinse the shells and leaves to drain.

Chop the snails finely and put them in a bowl. Add the ground pork, lemon grass, spring onion, ginger, chili and oil. Season with salt and pepper and mix all the ingredients together.

Select the best of the lemon grass leaves and tear each one into thin ribbons, roughly 3n inches long. Bend each ribbon in half and put inside a snail shell so that the ends are poking out.
Using fingers, stuff each shell with snail and pork mixture, gently pushing it between the lemon grass ends to the back of the shell so it fills the shell completely.

Fill a wok or large pan a third of the way up with water and bring to a boil. Arrange the snail shells, open side up in a steamer that fits the wok or pan.

Place the lid on the steamer and steam for about 10 minutes, until the mixture is cooked. Serve hot with dipping sauce of choice.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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