Photograph of the finished Ốc vú nàng Côn Đảo

Vietnam · Ốc vú nàng nướng Côn Đảo

Ốc vú nàng Côn Đảo

35 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Limpets Limpets 3.1 lb
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 4
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Vietnamese coriander Vietnamese coriander 3.5 oz

Method

  1. 1 Soak the conch shells in seawater or saltwater for 1 hour to allow them to release the sand.
  2. 2 Clean the outer shell thoroughly, then lay the snails on their backs with their mouths facing upwards.
  3. 3 Grill them face up so the juices don't run out; grilling them face down will cause them to lose their sweetest flavor.
  4. 4 Fry the pork fat, then add the chopped scallions to the pan to make scallion oil.
  5. 5 Grill the snails over charcoal for 5 minutes until the snail meat shrinks and releases its juices.
  6. 6 Drizzle scallion oil over each piece, then grill for another 90 seconds. Sprinkle with roasted peanuts and serve with chili-lime salt.

With an appliance

  • Charcoal grill 30 min

    Grill the snails 10 cm above the charcoal grill for 5 minutes; keep them perfectly balanced so the liquid inside the shells doesn't spill out.

Start cooking