Snail and Malabar Spinach Soup

Method

1. 1 Soak the snails for 3 hours, then boil them for 6 minutes. Remove the meat from the shells and strain the broth to use as soup stock.
2. 2 Chop the snail meat coarsely and sauté it with shallots and ginger for 3 minutes until fragrant.
3. 3 Boil the snail broth with tomatoes for 5 minutes until the broth is slightly sour.
4. 4 Add the spinach and cook for exactly 2 minutes; spinach cooked for too long will become slimy and turn dark.
5. 5 Add the snail meat, season with fish sauce, then turn off the heat and sprinkle with pepper.

With an appliance

• Microwave 32 min

  Replace step 1: put the snails and a little water in a bowl with a steam vent, microwave at 900 W for 5 minutes, then remove the meat and carefully drain the liquid; step 4: continue cooking the spinach on the stove for exactly 2 minutes to prevent the vegetable from becoming slimy.