Ingredients
Instructions
- Bring water to boil in a large pot
- Add cleaned sea snails to the boiling water and cook for about 15 minutes until fully cooked
- Meanwhile boil the balut eggs separately for about 5 minutes
- Remove the snail meat from shells and set aside
- Strain the snail broth and return to the pot
- Season the broth with fish sauce and salt
- Add sliced onions to the broth
- Divide the snail meat into serving bowls
- Peel and halve the balut eggs and add to the bowls
- Pour the hot broth over the snails and eggs
- Garnish with green onions chopped coriander minced garlic and bird eye chilies
- Serve hot with rice paper sheets on the side either fresh or grilled
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