Ốc vú nàng Côn Đảo

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.