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Japanese Trapdoor Snails

george.horn's picture
The Cambodians have this as a side dish during meals and very often have it as a snack for the tiny ones.
  Snails 600 Gram (Japanese Trapdoor)
  Lemon stalk 1
  Basil sprig 3
For dip
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
  Monosodium glutamate 1 Pinch
  Lemon juice 4 Tablespoon (Of 2 Lemons)

Wash snails thoroughly, soak in water enough to cover snails. Chop a couple of chilli to irritate the snails in throwing up any impurities in their guts and loosen the trapdoor.

Meanwhile boil the lemon grass and basil in water enough to cover snails, until fragrant.

Add snails to boiling water for 5 mins. Remove and serve hot. Use toothpick or sharp pick to pull meat out of shell. The tail end (intestines) should break off and is not eaten. Dip in lime juice, salt, pepper mix.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
I was searching for a recipe for Japanese Trapdoor snails which is abundant here in Cambodia, and cheap, about USD0.75 for a kg. These come in various sizes, from tiny ones the size of a small grape, to a golf ball, to slightly smaller than a tennis ball. Where I come from, i.e. Singapore, these costs about $2 per pc (the big ones) in restaurants. So I asked some of my Cambodian friends how they do it and surprisingly, it was so very simple.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 187 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.72 g3.6%

Trans Fat 0 g

Cholesterol 100 mg33.3%

Sodium 868.4 mg36.2%

Total Carbohydrates 6 g2%

Dietary Fiber 0.15 g0.6%

Sugars 0.5 g

Protein 32 g64.7%

Vitamin A 5.1% Vitamin C 15.7%

Calcium 2.4% Iron 39.4%

*Based on a 2000 Calorie diet

Japanese Trapdoor Snails Recipe