Oil-Splashed Sliced Sea Snails
Thinly sliced sea snail meat, cold-tossed and finished with a drizzle of smoking-hot oil for a fragrant, savory cold appetizer.
Ingredients
Sea snails (crack open to extract the meat, wash with vinegar to remove the slime, and slice thinly)
Cilantro (washed and cut into segments)
Scallions (portion washed and minced, portion cut into thin shreds)
Ginger (washed and minced or cut into thin shreds)
Garlic (washed and minced)
Oyster sauce
Soy sauce
Instructions
1
Prepare the Sea Snails
Crack open the sea snails to extract the meat, wash with vinegar to remove the slime, slice the meat thinly with a knife, blanch in boiling water, and transfer to a serving plate. Wash the cilantro and cut into segments.
2
Make the Sauce
Wash and mince a portion of the scallions, ginger, and garlic, then combine with oyster sauce and soy sauce to make a sauce; shred the remaining scallions and ginger and set them aside.
3
Pour the Sauce
Pour the prepared sauce over the sliced sea snail, sprinkle with the cilantro segments and the scallion and ginger shreds, drizzle with hot oil, and serve.
