Steamed Snails With Lemongrass Recipes

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SNAILS, COOKED IN LEMONGRASS AND CHILE: OC LUOC XA



Snails, Cooked In Lemongrass and Chile: Oc Luoc Xa image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

ROSEMARY SNAILS WITH RED WINE VINEGAR



Rosemary Snails with Red Wine Vinegar image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

24 snails, canned, rinsed with cold water
All-purpose flour, to dust
3/4 cup olive oil
1/2 cup diced white onion
2 cloves garlic, minced
2 sprigs rosemary
1/2 cup red wine vinegar or balsamic vinegar
Salt and ground black pepper

Steps:

  • Dust snails in flour. In a medium saute pan with olive oil over medium heat, add onions and garlic and saute until translucent, approximately 4 to 5 minutes. Add snails and rosemary and continue to saute for 2 minutes. Add vinegar. Saute for an additional 2 minutes. Season with salt and black pepper. Serve immediately with crusty bread.

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