Serves4 as a first course
- Active time:35 min
- Start to finish:1 hr
December 2009
For braising snails
-
4
cups
water
-
1
teaspoon
salt
-
1
lb
fresh river snails (periwinkles) in their shells, rinsed well
-
1
cup
pork spareribs (2 small), hacked into 1-inch pieces with a cleaver
-
a 1-inch piece ginger, peeled and thinly sliced lengthwise
-
2
whole star anise
-
a 1 1/2-inch piece cinnamon stick
-
5
small (1 to 2-inch) dried chiles or ½ tsp hot red pepper flakes
For stir fry
-
2
tablespoons
vegetable oil
-
2
oz
pickled bamboo shoots, rinsed and cut into long thin strips (about 1/2 cup)
-
4
small (2-inch) pickled red chiles, cut into smaller pieces
-
2
garlic cloves, minced
-
1/4
cup
water
-
1/4
cup
loosely packed mint leaves
-
1
tablespoon
oyster sauce
-
1
tablespoon
soy sauce
Braise snails
-
Stir water and salt in a wok (it should taste like the sea), then add snails, pork, ginger, star anise, cinnamon, and pepper flakes and bring to a boil. Boil snails over medium heat 20 minutes.
-
Transfer snails to a bowl with a slotted spoon, discarding pork and large spices, then discard braising liquid and wipe wok dry. Using a pin or a toothpick, remove the protective flat disk of shell from the opening of each snail and discard.
Stir fry snails
-
Heat 2 tablespoons oil in wok over high heat until almost smoking, then quickly add bamboo shoots, pickled chile, and garlic and stir-fry about 30 seconds. Add snails and stir-fry 30 seconds more. Add water, mint, oyster sauce and soy sauce and stir-fry 30 seconds more. Transfer to a bowl and serve.
Cooks' Note: Fresh snails, pickled bamboo shoots and whole pickled red chiles are available at most Chinese markets.
