Lemongrass-Infused Snails with Spicy Soy Sauce

Name: Lemongrass-Infused Snails with Spicy Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh lemongrass stalks; 1/2 pound ground pork; One 7-ounce can large Burgundy snailsdrained, rinsed and minced (see Note); 2 teaspoons finely grated fresh ginger; 2 Thai chiles, halved and seeded, 1 minced and 1 julienned; 1 teaspoon Asian sesame oil; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 24 snail shells; Lettuce or cabbage leaves, for steaming; 1/4 cup vegetable oil; 1 scallion, white and light green parts only, thinly sliced on the diagonal; 1/3 cup soy sauce, preferably Chinese thin

Servings: persons

2 fresh lemongrass stalks
1/2 pound ground pork
One 7-ounce can large Burgundy snailsdrained, rinsed and minced (see Note)
2 teaspoons finely grated fresh ginger
2 Thai chiles, halved and seeded, 1 minced and 1 julienned
1 teaspoon Asian sesame oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
24 snail shells
Lettuce or cabbage leaves, for steaming
1/4 cup vegetable oil
1 scallion, white and light green parts only, thinly sliced on the diagonal
1/3 cup soy sauce, preferably Chinese thin

1
Trim the root ends of the lemongrass and remove a total of 8 long outer leaves from the stalks.
2
Tear the leaves into three 3-inch-long strands.
3
Trim off and discard all but the bottom 3 inches of the stalks and finely chop 1 of the tender bulbs.
4
Thinly slice the remaining bulb on the diagonal.
5
In a mini processor, puree the chopped lemongrass to a fine paste.
6
In a bowl, combine the ground pork with the snails, ginger, minced chile, sesame oil, salt, pepper and lemongrass paste.
7
Gently bend a lemongrass strand in half and stick it inside a snail shell, bent side in, and with the 2 ends protruding.
8
Stuff the shell with 2 teaspoons of the pork-and-snail filling, working it between the lemongrass ends.
9
Wipe the rim of the shell.
10
Repeat with the remaining lemongrass strands, shells and filling.
11
Line a steamer rack with lettuce leaves and set the stuffed shells on top.
12
Steam the snails until hot to the touch and cooked through, about 8 minutes.
13
Meanwhile, heat the oil in a small saucepan.
14
Add the sliced lemongrass, julienned chile and scallion and cook over moderate heat until fragrant, about 1 minute.
15
Pour the soy sauce into a heatproof serving bowl.
16
Stir in the scallion-and-chile oil and serve with the snails.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 fresh lemongrass stalks, 1/2 pound ground pork, One 7-ounce can large Burgundy snailsdrained, rinsed and minced (see Note), 2 teaspoons finely grated fresh ginger, and more.

Yes, Lemongrass-Infused Snails with Spicy Soy Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!