- fillet of snails - 300 gr;
- soy sauce - 100 ml;
- garlic - 4-5 cloves;
- hot chilli peppers - 15-20 gr;
- vinegar - 10 ml;
- sugar - 5 g (1 tsp);
- dry white wine - 50 ml;
- thyme, rosemary - 10 g each;
- lemon - ½ pc.
Not only refined French people love snails. In addition to the famous appetizer escargot (clams baked in shells with a creamy sauce), there are many more recipes for interesting gastropod dishes. In the USA, they are grilled and added to vegetable salads, in Italy they serve pasta with snail sauce, in Spain they cook paella and stew with tomatoes, and in Greece they make baked goods stuffed with snails.
But there are also lovers of shellfish in Asian countries. An unusual appetizer of pickled snails with herbs and hot peppers is prepared here.
Of course, every shellfish dish involves two preparatory stages:
- natural cleansing of the body;
- fillet preparation.
But in the event that you decide to get the main character of today’s snack yourself, you will have to go through these stages yourself. Immediately, we note: there is nothing difficult, but you need to be patient.
So, the snails are collected and are actively crawling along the container (individuals without signs of life should be thrown away immediately). Rinse them under running water and place them in a saucepan or plastic container, covered with a lid.
Important! Be sure to leave an opening for air intake, but not too large so that the «catch» does not escape.
Now your task is not to feed or water the mollusks for 3-4 days, washing them out of mucus a couple of times a day. After this time, wash the snails thoroughly again and proceed to the next step.
Dip the gastropods in a saucepan of boiling water and simmer over medium heat for 30 minutes. Then remove the clams and place them on a paper towel. Now the body can be easily removed from the shell with a toothpick.
Take a sharp knife and separate the leg from each individual, with the help of which the animal moves. This is the snail fillet.
Step-by-step cooking recipe
In order to cook pickled snails in Korean, you will need:
- fillet of snails — 300 gr;
- soy sauce — 100 ml;
- garlic — 4-5 cloves;
- hot chilli peppers — 15-20 gr;
- vinegar — 10 ml;
- sugar — 5 g (1 tsp);
- dry white wine — 50 ml;
- thyme, rosemary — 10 g each;
- lemon — ½ pc.
Combine soy sauce, vinegar and wine in a bowl. Then add chopped garlic and pepper, and sugar there. Add seasoning and stir.
Put snails in the marinade and refrigerate for 24 hours. Stir occasionally.
Pour lemon juice over the finished dish and serve.
Enjoy your meal!