Photograph of the finished Guilin stuffed snails

China · Ốc nhồi thịt hấp lá tía tô

Guilin stuffed snails

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Apple snails Apple snails 4.4 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Perilla leaves Perilla leaves 5.6 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Lemongrass Lemongrass 8 stalks
  • Photograph of Chilli Chilli 8
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Soak the snails in rice water for 3 hours to allow them to release all the slime and dirt.
  2. 2 Boil the snails for 8 minutes, then remove the meat and discard the black part at the tail.
  3. 3 Removing the black tail is mandatory; leaving it in will result in a bitter dish with a muddy smell.
  4. 4 Chop the snail meat with pork, ginger, lemongrass, and perilla leaves, then season with fish sauce and pepper.
  5. 5 Stuff the mixture back into the snail shell and secure the opening with a perilla leaf.
  6. 6 Steam for 15 minutes with lemongrass lining the bottom, then sprinkle with chopped scallions and chili peppers.

With an appliance

  • Pressure cooker 45 min

    Replace step 6: Arrange the stuffed snails on a rack lined with lemongrass, steam under low pressure for 7 minutes, then quickly release the pressure to cook the filling until just done. The steps for preparing the snails and removing the black tails from steps 1 to 3 remain unchanged.

Start cooking