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Fish and Seafood
½ pound fresh or frozen and defrosted snail meat, sliced and pounded
2 stalks celery, slice thinly on an angle
1 onion, peeled and minced
1 hot red pepper, seeded and minced
1 egg, beaten
1 cup all-purpose flour
1 teaspoon salt
½ cup vegetable oil
hot sauce or oyster sauce for dipping
1. Finely mince pounded snail meat, or grind it in a meat grinder using the medium setting; then mix with the celery, onion, and red pepper.
2. Add the beaten egg, flour, and salt as a medium-thick batter.
3. Heat oil in a wok or fry pan and using a small ladle, make a pancake and allow it to set before turning it over and cook until almost done. Make a second pancake, and turn it over when tan on the first side. When both sides are equally tan, remove it to paper towels. Continue until all batter is used. Keep the pancakes in a warm oven until all are finished, then serve.