|
| |
Sweet - Cooked Snails
(Shiro Bai)
|
|
|
| What You Need: |
|
|
|
Vegetable oil
1 can bai (snail) meat
1 teaspoon sake (rice wine)
˝ teaspoon Japanese all-purpose soy sauce
MSG
1 teaspoon finely grated, scraped fresh ginger root
|
|
| |
|
|
|
| How To Cook: |
|
|
1. With a paper towel, lightly coat an 8- to 10-inch skillet with vegetable oil. Heat it over moderately high heat until a drop of water flicked across its surface evaporates instantly.
|
2. Add the snails, cover the pan, and fry briskly for 2 minutes, shaking the pan frequently to prevent the snails from sticking.
|
3. Stir in the sake, soy sauce and a few sprinkles of MSG, cover, and cook over high heat for 20 seconds longer. Then remove from the heat.
|
4. Wrap the grated ginger in a piece of cheesecloth and squeeze the juice over the snails.
|
5. Stir gently to distribute the juice evenly, then cut the snails into ˝-inchpieces and serve hot.
|
|
|
|
|
|
|
|
