Recette de cuisineHomemade recipes · Hainaut
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Snails in coconut milk with lemongrass

Snails in coconut milk with lemongrass

Main dishes

Small snails sautéed with lemongrass, garlic, and chili peppers, then simmered in sweet and savory coconut milk, flavored with basil and cinnamon.

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Recipe from NewUniverse, adapted by Recette de cuisine ·

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A simple Vietnamese dish, where lemongrass and coconut milk give these small snails a very fragrant flavor.

Ingredients and directions

  • Prep time25 min
  • Cook time20 min
  • Total45 min
  • DifficultyEasy
  • Cooking methodPan-fried

Ingredients

4 people
  • $75.43
  • $0.06
  • $1.39

Directions

  1. Remove the tails from the snails and soak them in 5 chopped hot peppers.
  2. Finely chop the lemongrass and cut it into small pieces. Mince the garlic. Chop the cinnamon basil leaves. Prepare them separately. ≈ 8 min
  3. Heat the garlic and lemongrass in a frying pan with 2 tablespoons of sugar, a pinch of salt, and powdered bouillon. Sauté until softened, then add the snails and 3 finely chopped hot peppers.
  4. Add half of the can of coconut milk, plus more if you prefer a creamier dish. Sauté for about 8 minutes, allowing the snails to absorb the milk.
  5. Add the cinnamon basil, turn off the heat, and serve. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 kg of small snails (escargot)
  • 5 stalks of lemongrass
  • 1 can of coconut milk
  • chili pepper, garlic, and basil leaves, cinnamon
  • salt, sugar, and powdered bouillon

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