🐌 Ingredients:
Freshwater snails (large): 500g
Tiny river snails (หอยขม): 500g
2 stalks lemongrass, smashed and cut
5 slices galangal
4–5 kaffir lime leaves, torn
2–3 cloves garlic, crushed
1 tsp salt
Banana leaves (optional, for layering)
🥣 For the Seafood Dipping Sauce:
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp sugar
3 cloves garlic, minced
5 Thai bird’s eye chilies, finely chopped
1 tbsp chopped coriander
🔥 Instructions:
Soak and Clean the Snails:
Soak both types of snails in clean water with a bit of salt for 2–3 hours to purge dirt.
Rinse thoroughly several times.
Steam the Snails:
In a steamer pot, layer with banana leaves (optional).
Add lemongrass, galangal, kaffir lime leaves, garlic, and salt.
Place the snails on top and steam over high heat for 10–15 minutes or until cooked.
Prepare the Dipping Sauce:
Mix all dipping sauce ingredients in a small bowl until sugar is dissolved.
Serve:
Enjoy the snails while hot. Use a toothpick or small skewer to extract the meat.
Dip in the spicy seafood sauce for maximum flavor!
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