Open-Flame Sea Snail
Delicious and visually striking, this banquet-style sea snail is flambéed in its shell and served flaming at the table.
Ingredients
Live large sea snails (extract the meat, keep the shells; remove the yellow parts and slice the meat thinly; wash the shells)
3
Dough (to secure the snail shells)
to taste
Scallion (julienned, for garnish)
to taste
Ginger (julienned, for garnish)
to taste
Cilantro (julienned, for garnish)
to taste
Dried red chili (julienned, for garnish)
to taste
Light soy sauce
to taste
Salt
to taste
MSG
to taste
Oyster sauce
to taste
Sugar
to taste
Oil (for drizzling hot oil)
to taste
Cooking alcohol (added to the snail shells for igniting)
to taste
Instructions
1
Step 1
Extract the meat from the large sea snails and keep the shells. Slice the snail meat thinly after removing the yellow parts. Wash the snail shells and secure them in the center of a serving plate using dough.
2
Step 2
Blanch the snail meat in a pot of boiling water until just cooked and plate it. Separately, prepare a sauce in another pot, pour it over the sliced snail meat, sprinkle with the julienned garnishes, and drizzle hot oil on top. Add cooking alcohol into the snail shells, ignite, and bring to the table flambéed.
