Stuffed Snails Steamed with Lemongrass

• 1/2 pound frozen apple snail or periwinkle meat, thawed overnight in the refrigerator
• Salt for refreshing snail meat, plus 1/2 teaspoon
• 5 dried shiitake mushrooms, reconstituted (page 332), stemmed, and chopped
• 1/4 cup minced scallion, white and green parts (about 2 medium scallions)
• 1/8 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/2 teaspoon peeled and minced fresh ginger
• 1/2 pound (scant 1 cup) Multipurpose Meat Paste (page 158)
• 1 hefty lemongrass stalk
• 2/3 cup Ginger-Lime Dipping Sauce (page 309)

1. To make the stuffing, first you must refresh the snail meat.
2. Put it in a colander and toss with a liberal amount of salt.
3. Rinse immediately under lots of cold water and press gently to drain well.
4. Chop the snail meat into pea-sized pieces.
5. Place in a bowl and add the mushrooms, scallion, sugar, 1/2 teaspoon salt, pepper, and ginger.
6. Using a rubber spatula, mix in the meat paste, binding all the ingredients together.
7. Fill a steamer pan halfway with water and bring to a rolling boil over high heat.
8. Lower the heat to keep the water hot.
9. Cut off the base and peel off individual layers of the lemongrass stalk.
10. Using scissors, cut each layer into ribbons 1/4 inch wide and 7 inches long.
11. You will need 24 ribbons, 2 for each cup.
12. If the ribbons dont bend easily, return the water in the steamer to a boil and blanch them for 30 seconds; lower the heat once youre done.
13. Have ready 12 ceramic egg cups or sake cups.
14. Cross 2 ribbons at a right angle to each other and push the midpoint of the cross into the bottom of a cup.
15. (If 1 ribbon is stiffer than the other, put it on top to keep both ribbons in place.)
16. There will be 4 equal lengths of lemongrass ribbon extending beyond the rim of the cup.
17. To prevent the ribbons from shifting, hold the neck of the cup between your index and middle fingers, while using your thumb to hold down one end of the ribbon on top.
18. Use a spoon to stuff about 2 1/2 tablespoons of the snail mixture into the cup.
19. Dont stuff the mixture tightly.
20. You need to provide passageways for the steam to get to the bottom of the cup where the cooking juices will collect.
21. Nicely mound the top, and if desired, smooth it out with a finger dipped in water.
22. Repeat with the remaining ribbons and stuffing.
23. Place the filled cups in the steamer tray.
24. Return the steamer to a boil.
25. Place the steamer tray over the boiling water, cover, and steam for 5 to 7 minutes, or until the stuffing has risen slightly, a sign of doneness.
26. Using tongs, remove the cups from the steamer and let cool for 1 minute before serving.
27. Serve each person 2 cups.
28. Accompany with individual shallow bowls of the sauce.
29. The stuffing may be prepared 3 to 4 hours in advance, covered, and refrigerated.
30. If you grow lemongrass, use its leaves instead of ribbons cut from the stalk to harness the stuffing.
31. Simply cut 7-inch lengths of the softer blades that grow out of the stalk portion of the plant.
32. You will need 24 lengths of leaves.

apple, salt, shiitake mushrooms, scallion, sugar, black pepper, fresh ginger, stalk, gingerlime dipping sauce

Taken from www.epicurious.com/recipes/food/views/stuffed-snails-steamed-with-lemongrass-382902 (may not work)