Stuffed River Snail with Minced Pork
Stuffed river snails served with pearl glutinous rice balls — an attractive presentation with a smooth, refreshing texture.
Ingredients
live river snails (clean off mud, trim the shell tips, remove the snail meat and operculum)
20
cooked sausage (cut into small fine pieces)
50g
pork mince
30g
onion (cut into rice-sized fine pieces, stir-fry into onion oil)
50g
fine salt
a pinch
glutinous rice (rinse clean, soak for 4 hours)
150g
minced ginger
10g
Shaoxing rice wine
20g
soy sauce
15g
white sugar
15g
MSG
8g
refined peanut oil
50g
peanut oil (for stir-frying onion)
50g
scallion segments (sprinkle in the soup bowl)
to taste
ginger slices (sprinkle in the soup bowl)
to taste
Instructions
1
Step 1
Rinse the glutinous rice clean, soak in clear water for 4 hours and set aside. Cut the cooked sausage into small fine pieces. Cut the onion into rice-sized fine pieces, add 50g peanut oil to a wok, stir-fry until fragrant and golden to make onion oil, then set aside.
2
Step 2
Mix the pork mince with minced ginger, 15g Shaoxing rice wine, soy sauce, fine salt, white sugar, MSG and onion oil evenly, divide into 2 portions and set aside.
3
Step 3
Clean the river snails to remove mud, trim the tips of the snail shells, use an iron needle to pick out the snail meat, remove the operculum. Cut the snail meat into small rice-shaped pieces, add Shaoxing rice wine and 1 portion of the meat filling, mix evenly to make snail meat filling and set aside. Stuff the filling into the snail shells, wash the operculum with hot water, cover the snail shells with it. When placing the snails with the opening facing up in a soup bowl, sprinkle with some scallion segments and ginger slices.
4
Step 4
Take the other portion of meat filling, squeeze into small meatballs, roll in the soaked glutinous rice until fully coated, arrange in another flat plate. Steam together with the stuffed snails in a steamer for about 15 minutes, take out immediately once cooked. Place the stuffed snails in the center of a large serving basin, and arrange the glutinous rice meatballs around the snails.
