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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.
Ingredients
  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)
Directions

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
Cuisine: 
Thai
Course: 
Side Dish
Taste: 
Savory
Feel: 
Crunchy
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
3
Story
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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