Recipe courtesy of Luke Nguyen
Steamed Snails with Lemongrass
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 65
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 34 mg
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 65
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 34 mg
Ingredients
Directions
- Start by soaking the mushrooms in hot water until soft. Steam the escargot for 10 minutes. Spoon out the meat and mince. Wash the shells and set aside. Mix ground meat, mushrooms, escargot, dill, and pepper. Add the salt, sugar, and chili.
- Take the outer leaves of lemongrass and fold them in half. Tuck the lemongrass leaves into the shell, leaving some leaves sticking out. Fill the shell with the meat mixture, making sure the meat is pressed down onto the lemongrass leaves. Steam for 10 minutes and serve hot.
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