Ingredient:
- Apple snail: 1 kg
- Green pepper: 50g
- Ginger: 1 branch
- Horny chili: 1
- Garlic, purple onion
- Chili sauce, fish sauce, sugar, monosodium glutamate
Step 1: Prepare and boil snails
- Wash snails, soak in chili and ginger for at least 2 hours to clean the slime and sandy soil in the snail. Then rinse off with water.
- Boil the snails for about 10 minutes and then take them out.
- When the snails have cooled down, remove the lid and cut off the tail to prevent the snail from exploding.
Step 2: Prepare other ingredients
- Onions and garlic peeled and minced.
- Peel off the skin of the ginger, wash and mince it.
- Green pepper separates the seeds from the branch, a little is crushed, some remains the same.
Step 3: Make the sauce
- Place onion, garlic, ginger and crushed green pepper in a large bowl.
- Add 2 tablespoons of chili sauce, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 1 teaspoon of MSG and 10ml of filtered water and stir well to make a sauce.
Step 4: Bake the snails
- Turn on the fryer. The oven can be preheated with PREHEAT at 180 degrees C for 3 minutes.
- Place the snails on a baking tray and place in the oven, select the FISH mode and bake at 180 degrees C for 10 minutes.
- Remove the snails and pour the mixed sauce over each snail, continue to bake for about 3-5 minutes until the sauce boils and thickens, with the aroma of green pepper, the snail is cooked.
