ESCARGOTS COOKED IN LEMONGRASS

INGREDIENTS

» 400 ml of water

» 1 Thai chilli, coarsely chopped

» 2 cm ginger, crushed

» Three lemongrass stalks, white part, crushed, in 3 cm pieces

» Five lime leaves

» 300 g escargots

DRESSING

» 100 ml of water

» 2 tbsp fish sauce

» 1 tbsp rice vinegar

» 1 Thai chilli, in rings

» Two lime leaves, very fine julienne

» One clove garlic, chopped finely

» One lemongrass stem, white part, in fine rings

STEP BY STEP!

1/ In a pan bring the water with the chilli, the ginger, the lemongrass and the lime leaves to the boil.

2/ Add the escargots and boil them till done in 5 minutes.

3/ Mix all ingredients for the dipping sauce.

WORTH KNOWING
The Liquid in which the escargots were cooked is also part of the dish. This often needs a little extra seasoning with lemongrass and lime leaves.