Ramadan 2020: Sea Snails in Spicy Coconut Gravy

Sea Snails in Spicy Coconut Gravy Recipe

chut chut 

Servings: 6-8
INGREDIENTS:

• 1 kg sea snails
• 2 lemongrass, bruised
• 1-2 tamarind peel
• 3 kaffir lime leaves
• 1 turmeric leaf, shredded 
• 300 ml coconut milk
• 500 ml water
• salt, adjust to taste
• sugar, adjust to taste

(A) BLEND:

• 1 red onion, medium-sized
• 4 cloves garlic
• 2 inches fresh turmeric
• 20 green bird's eye chilles
• 1 lemongrass, white part only
• water, just enough for blending

DIRECTIONS:

1. Remove ends of snails and clean them thoroughly to remove debris. Then parboil them for about 3 minutes. (I bought pre-cut snails from an online wet market. If you're residing in Singapore, try googling Dfish Market. Saves you a lot of time!)

2. Blend ingredients (A) until smooth.

3. Heat wok (no oil needed). Add in blended ingredients together with 2 bruised lemongrass. Cook the rempah on medium heat until all the liquid evaporates. Stir regularly to avoid burning the rempah.

4. Next, add in lime and turmeric leaves, water and coconut milk. Stir until homogeneous.

5. Add tamarind peel, salt and sugar. Bring mixture to a simmer. Stir frequently to prevent coconut milk from separating.

6. Lastly, add snails and let cook for 10 - 15 minutes or until gravy thickens a little. Again, stir frequently.

7. Serve.

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