Sea snails in mayo sauce come together fast, with only 5 minutes of actual cooking. The snails are sweet, the sauce rich and thick, and it goes very well with bread. The difficulty is the heat, firming the meat without making it chewy.
The sauce is thickened with Lean Mayo rather than starch. One tablespoon goes in while the liquid cooks and the other 3 are tossed through right before the heat goes off, which leaves the sauce thick and rich with no starch at all.
This batch weighs about 1kg, at roughly 99 calories per 100g.
Method
Boil the sea snails in water until just cooked. Drain them well and remove the operculum.
Fry 2 tablespoons cooking oil with 2 tablespoons minced young lemongrass and 3 tablespoons minced garlic until fragrant, then add 1 teaspoon minced bird's eye chili.
Pour in 1 bowl of water, season with 1 teaspoon seasoning powder, 1.5 teaspoons kOBE Monk Fruit Blend and 1 tablespoon Lean Mayo, and bring it to a boil.
Add the snails and cook over high heat for 3 minutes so the meat firms up and takes on the seasoning.
Add 1/2 tablespoon sate chili oil, 1 tablespoon vinegar and 3 tablespoons Lean Mayo, toss well and turn off the heat.
Spoon the snails onto a plate and eat them as a snack or with bread.
Tips
High heat firms the snail meat and holds its sweetness, while low heat draws out water and leaves it bland.
Lean Mayo is what gives the sauce its body and richness, so no starch is needed.
Add the last three tablespoons of Lean Mayo and turn off the heat at once, as long cooking splits the sauce.
Pull off the operculum, the hard cover on each snail, before cooking so the sauce reaches right inside.
Boil the snails only until just done before pulling off the operculum, since overcooking draws the meat deep into the shell.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.