The French aren't the only ones to have a liking for snails. The Balinese
gather snails in the rice fields, but you can use the canned variety.
Cucumber, zucchini or any other summer squash can be used instead of
green papaya. ##
200
g (6 1/2 oz) unripe green papaya
1 litre (4 cups) chicken
stock
1/2 cup spice
paste for seafood
1 stalk lemon grass, bruised
2 salam leaves
1 tablespoon oil
48 canned snails, washed and drained
1 teaspoon salt freshly ground black pepper
fried shallots
to garnish
Peel the
papaya, cut in half lengthwise and remove the seeds, then cut it lengthwise
in 4 or 6 slices. Cut crosswise into slices about 0.5 cm (1/4 in) thick.
Combine stock, spice paste, lemon grass, salam leaves and oil in a large
pot. Bring to the boil, then simmer for 5 minutes. Add the papaya and
simmer until almost tender. Add the snails and continue cooking until
the papaya softens. Season with salt and pepper to taste and garnish
with fried shallots.
Helpful
hint : If you do not care for snails, you can substitute 12
dried black Chinese mushrooms, washed and soaked in warm water for 20
minutes. Add them together with the papaya to ensure they will be tender
by the time the papaya is cooked.
