93. Dipped Snails

Name: Dipped Snails (白灼晌螺片)
Cuisine: Chinese
Ingredients: 1 spring onion, slivered; 3 tablespoons oil; ¼ level teaspoon MSG; 2 slices ginger, finely slivered; 1 piece ginger; 5 pints (12 cups) water; 3 live snails (about 1 lb. each); 3 tablespoons pale dry sherry; 1 teaspoon vinegar; 1 spring onion (scallion); 1 spring onion (scallion); ¾ level teaspoon sugar; 2 tablespoons chicken stock; 1 teaspoon light soy sauce; 1 tablespoon oyster sauce

白灼晌螺片

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

3 live snails (about 1 lb. each)
5 pints (12 cups)

Asia
China
Kwangtung
Main course

Method

Press the foot which lies along the curve of the shell of the snail. If it retracts the snail is alive. Place it between several folds of newspaper and crack the shell with a hammer until all of the snail is exposed. The scallop-like muscle attached to the disc is the edible portion. This greyish and ivory-coloured portion tapers to a narrow strip. Cut off the muscle at the narrow strip, and fr