Cooking wild food - catching snails

M

melvin west

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Jun 11, 2018
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United States
Ingredients:
  • 2 lemongrass stalks, bruised and sliced into 4 cm lengths
  • 6 young lemon leaves
  • 2 chillis, bruised
  • 1 knob ginger, pounded
  • 300 g sea snails, washed in salted water 3 times
Instructions:

To make the dipping sauce, mix and combine ingredients well.

Place 500 ml (2 cups) water, the lemongrass, lemon leaves, chilli and ginger in a saucepan and bring to the boil. Add the snails, then cook, covered for 5 minutes.

Transfer to a bowl and serve with the dipping sauce.

Note:

Washing the sea snails in salty water three times before cooking removes any slime and grit. You should also discard any snails that float to the top when placed in a bowl of water as this is a sure sign that they are no longer alive.
 
Peter Parker

Peter Parker

Formerly Geronimo
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Sep 9, 2003
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I would be more worried about what pesticides a snail might have encountered that are in his system than any systemic posion.

I make sorbet and sometimes use rose petals for both taste and texture but I would not suggest using roses from your local florist for the sme reason.
 

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