Sarawakian-style Escargot

Ingredients

In the original Caracoles a la andaluza, the snails are typically cooked in a tomato-based sauce with garlic, parsley, and white wine. In the Sarawakian-style Escargot, we adapt the dish to incorporate the flavors of Sarawak by using local ingredients such as lemongrass, ginger, and turmeric. This gives the dish a distinctively Malaysian twist and enhances its aromatic profile. We alse have the original recipe for Caracoles a la andaluza, so you can check it out.

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices ginger 3 slices ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris. Rinse them under cold water.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, chopped onion, and ginger slices. Sauté until fragrant.
3. 3.
   Add the turmeric powder and chili powder to the pot and stir well to combine.
4. 4.
   Add the snails to the pot and cook for a few minutes, stirring occasionally.
5. 5.
   Pour in the chicken broth and add the bruised lemongrass stalks. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the lemongrass stalks and ginger slices from the pot.
8. 8.
   Serve the Sarawakian-style Escargot hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• If fresh snails are not available, you can use canned snails as a substitute. Make sure to drain and rinse them thoroughly before using.
• Adjust the amount of chili powder according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.
• Serve the Sarawakian-style Escargot with crusty bread or steamed rice to soak up the flavorful broth.

Serving advice

Sarawakian-style Escargot is best served as an appetizer or as part of a shared meal. Serve it in small bowls or plates, allowing each person to enjoy the snails and savor the aromatic broth. Provide small forks or toothpicks for easy snail extraction.

Presentation advice

To enhance the presentation of Sarawakian-style Escargot, garnish each serving with a sprig of fresh cilantro. The vibrant green color of the cilantro adds a pop of freshness to the dish. Serve it on a wooden platter or a traditional Sarawakian woven mat for an authentic touch.