This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.

Ok

DRUNKEN SEA SNAILS

Course: Starter
Chef: Xia Peng
Featuring: Fish Spicy

Ingredients

- 200g sea snails
- 500g five-year-old Shaoxing wine
- 25g "saucearoma" baijiu
- half a lemon
- 1 star anise
- 1 piece of cinnamon
- 5 bay leaves
- 20 Sichuan peppercorns
- 10g sugar
- Salt, to taste
- 1 piece of leek
- 3 slices of ginger
- Perilla, to taste
- Water, as required

Method

1.Slice the lemon and the perilla and add to a large bowl with the Shaoxing wine. Add the baijiu, star anise, cinnamon, bay leaves, Sichuan peppercorns, salt, and sugar, and mix until the salt and sugar have dissolved.

2.Bring a large pot of water to the boil with the leek and ginger slices. When boiling, add the snails and cook for 15-20 minutes.
3.When the snails are cooked, drain and place in the Shaoxing wine mixture. Marinate for 4 hours.

Pairings

"TARENI" ALCAMO DOC

Grape: Catarratto Straw yellow colour with greenish hues. Aroma with delicate notes of orange blos...

View details