Snails with Spinach in Coconut Milk
Basic Ingredients
- 2 lbs. sea snails
- 2 cups coconut milk
- 1 cup chopped spinach
- 2 tablespoons shrimp paste (bagoong alamang)
- 1 tablespoon fish sauce (paris)
- 1 medium onion, minced
- 1 thumb ginger, minced
- 1 teaspoon minced garlic
- 3 tablespoons cooking oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon crushed red pepper
Cooking Methods
- Heat the cooking oil in a cooking pot.
- Saute the garlic, ginger, and onion when the oil becomes hot.
- Add-in the ground black pepper and crushed red pepper. Stir.
- Pour-in the coconut milk. Let boil. Simmer (cook in low heat) for 10 minutes.
- Add-in the sea snails. Increase the heat to medium. Stir and cover. Cook for 15 to 20 minutes while gently stirring every 3 minutes.
- Put-in the spinach. Stir and continue to cook for 3 minutes.
- Transfer to a serving plate.Serve
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