The French are not 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.
INGREDIENTS:
200 gr unripe green papaya
1 liter chicken stock
½ cup spice paste for seafood
1 stalk lemon grass bruised
2 salam leaves
1 tbsp oil
48 canned snails, washed and drained
1 tsp salt
Freshly ground black pepper
Fried shallots to garnish
PREPARATION:
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 thick.
Combine stock, spice paste, lemon grass, salam leaves and oil in a large pot. Bring to boil, and then simmer for 5 minutes. Add papayas 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 mushroom. Washed and soaked I warm water for 20minutes. Add them together with the papaya to ensure they will be tender by the time the papaya is cooked.
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