0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
15 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 2 lemongrass stalks, bruised and sliced into 1 1/2-inch/ 4 cm lengths
- 1 knob ginger, pounded
- 2 chiles, bashed
- 6 lemon leaves
- 10 1/2 ounces/300 g snails, washed in salted water 3 times
- 1 chile, diced
- 2 lemon leaves, finely sliced
- 1 clove garlic, minced
- 1/2 cup water
- 2 tablespoons fish sauce
- 1 tablespoons vinegar
Instructions
- In a saucepan, add 2 cups water, lemongrass, ginger, and chile. Bring to the boil, then add snails. Cook covered for 5 minutes. Transfer to a bowl and dip snails into dipping fish sauce.
- For the dipping sauce: Mix the chile, lemon leaves, garlic, water, fish sauce, and vinegar and combine well.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
111 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
11 g |
| Dietary Fiber |
1 g |
| Sugar |
2 g |
| Protein |
14 g |
| Cholesterol |
37 mg |
| Sodium |
766 mg |