The method for making grilled snails with green peppercorns is quite simple. This is a unique and appealing dish because of the crunchy texture of the snails combined with the spicy, pungent flavor of the green peppercorns, and the tingling sensation on the tongue that makes anyone want to try it.<\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n 200 g green peppercorns<\/p>\n\n\n\n 2 tablespoons fish sauce<\/p>\n\n\n\n Seasoning: salt, vinegar, sugar, pepper, garlic, chili<\/p>\n\n\n\n 200 g Vietnamese coriander, 2 stalks of lemongrass, a few lime leaves<\/p>\n\n\n\n How to make Grilled Snails with Green Peppercorns<\/strong><\/p>\n\n\n\n -First, soak the snails in rice water for about 1 hour to remove all the slime. Then, drain them.<\/p>\n\n\n\n \u2013 Briefly boil the snails: Add a few lime leaves and 2 crushed lemongrass stalks to the pot of snails. Turn off the heat as soon as the snails start to boil.<\/p>\n\n\n\n \u2013 Prepare the seasoned fish sauce for marinating the snails: 2 tablespoons fish sauce, 1 tablespoon minced garlic, 1 tablespoon sugar, 1 tablespoon vinegar, \u00bd tablespoon pepper, 1 teaspoon chopped chili.<\/p>\n\n\n\n \u2013 Marinate the snails with the seasoned fish sauce and green peppercorns for about 15 minutes.<\/p>\n\n\n\n \u2013 Then grill the snails. They are ready to eat when the meat is just cooked through. Avoid grilling them for too long, as this will make them tough and less delicious.<\/p>\n","protected":false},"excerpt":{"rendered":" The method for making grilled snails with green peppercorns is quite simple. This is a unique and appealing dish because of the crunchy texture of the snails combined with the spicy, pungent flavor of the green peppercorns, and the tingling sensation on the tongue that makes anyone want to try it. Ingredients 200 g green…<\/p>\n","protected":false},"author":1,"featured_media":651,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[642],"tags":[723,1088,1089],"location":[],"class_list":["post-2747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-am-thuc","tag-dish","tag-grilled-snails"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2747"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2747"}],"version-history":[{"count":2,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2747\/revisions"}],"predecessor-version":[{"id":2749,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2747\/revisions\/2749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/651"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2747"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}