Water-Snails Lao Style

Name: Water-Snails Lao Style (Sa Hoi Pang)
Cuisine: Luang prabang
Ingredients: 1 small rice-bowl of freshwater shrimps (koung), to be cooked with salt, after which remove their heads and tails; boiled pork, a piece the size of three fingers, shredded; 1 small rice-bowl of freshwater shrimps (koung), to be cooked with salt, after which remove their heads and tails; 1 small rice-bowl of freshwater shrimps (koung), to be cooked with salt, after which remove their heads and tails; boiled pork fat, a piece the size of three fingers, cut into cubes of 3 cm and rubbed with salt and lime juice; 1 handful of bean sprouts—blanch them in boiling water and cut off their roots; boiled pork fat, a piece the size of three fingers, cut into cubes of 3 cm and rubbed with salt and lime juice; boiled pork fat, a piece the size of three fingers, cut into cubes of 3 cm and rubbed with salt and lime juice; 25 hoi pang (a kind of water-snail)—cut off the tips of their shells so that you can remove them from their shells, discard the inedible parts and cut the remainder of each animal into three bits, which are to be salted and mixed with the juice of 2 limes; 25 hoi pang (a kind of water-snail)—cut off the tips of their shells so that you can remove them from their shells, discard the inedible parts and cut the remainder of each animal into three bits, which are to be salted and mixed with the juice of 2 limes; 25 hoi pang (a kind of water-snail)—cut off the tips of their shells so that you can remove them from their shells, discard the inedible parts and cut the remainder of each animal into three bits, which are to be salted and mixed with the juice of 2 limes; (more limes); (fish sauce); 3 fresh red chilli peppers, sliced lengthways, cored, seeded and soaked in water; 3 fresh red chilli peppers, sliced lengthways, cored, seeded and soaked in water; 1 (small) head of garlic, sliced across; 5 sprigs of coriander, washed; 1 handful of finely chopped young banana ‘flower’; 1 handful of bean sprouts—blanch them in boiling water and cut off their roots; 5 spring onions, the bulbs only, sliced lengthways and soaked in water; 5 spring onions, the bulbs only, sliced lengthways and soaked in water

Sa Hoi Pang

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

25 hoi pang (a kind of water-snail)—cut off the tips of their shells so that you can remove them from their shells, discard the inedible parts and cut the remainder of each animal into three bits, which are to be salted and mixed with the juice of

Asia
Laos
Starter
Side dish
Main course
Southeast Asia
Spicy
Gluten-free

Method

Blanch the pieces of water-snail and the shredded boiled pork, which have both been salted and soaked in lime juice, to harden them. Wash them in cold water and shake them free of the water. Then put all the prepared ingredients together in a large bowl, add fish sauce, mix thoroughly, taste, and check the saltiness. Squeeze some more lime juice over the mixture, transfer it to