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Cooking wild food - catching snails

2 lemongrass stalks, bruised and sliced into 4 cm lengths
6 young lemon leaves
2 chillis, bruised
1 knob ginger, pounded
300 g sea snails, washed in salted water 3 times

To make the dipping sauce, mix and combine ingredients well.

Place 500 ml (2 cups) water, the lemongrass, lemon leaves, chilli and ginger in a saucepan and bring to the boil. Add the snails, then cook, covered for 5 minutes.

Transfer to a bowl and serve with the dipping sauce.


Washing the sea snails in salty water three times before cooking removes any slime and grit. You should also discard any snails that float to the top when placed in a bowl of water as this is a sure sign that they are no longer alive.