Coconut Sea Snails Recipe

Time30m

Serves4

Wild caught baby snails, coriander, lemongrass, coconut cream

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Ingredients

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1
Prepare the Snails
Rinse the wild caught baby snails under cold running water to remove any sand or debris. Set aside.
2
Make the Lemongrass Base
Finely chop the lemongrass stalks and garlic cloves. In a large saucepan, add a splash of water and sauté the lemongrass and garlic over medium heat until fragrant, about 2-3 minutes.
3
Cook the Snails
Add the rinsed baby snails to the saucepan. Stir well to coat them in the lemongrass and garlic mixture. Cook for about 5 minutes.
4
Add Coconut Cream
Pour in the coconut cream and bring to a gentle simmer. Season with salt, black pepper, and chopped red chili if using. Simmer for another 10 minutes until the snails are cooked through.
5
Finish with Fresh Herbs
Remove from heat and stir in freshly chopped coriander and lime juice. Adjust seasoning to taste.
6
Serve
Serve the coconut sea snails warm, garnished with extra coriander and lime wedges if desired.