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–+ servings

Escargot Sichuan Style

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Course: Appetizer
Cuisine: Five Spice, Sichuan
Servings: 30 servings

Ingredients

  • 1 large can big snails (drained and rinsed - about 100 per can)
  • ½ cup butter (or more)
  • 3 Tablespoons sesame oil
  • 3 Tablespoons chicken fat (rendered - steamed until melted, solids removed; optional)
  • 3 Tablespoons black mushrooms (finely chopped - put 2 dried mushrooms in a small sauce pan, cover with water, bring to boil, remove from heat, cover, let cool—then mince finely)
  • 6 Tablespoons garlic (finely chopped fresh or bottled—but not in oil)
  • 3 Tablespoons onion (finely minced)
  • 3 Tablespoons scallions (finely minced)
  • 3 Tablespoons ginger (finely minced)
  • 3 Tablespoons coriander (chopped)
  • 1 teaspoon cayenne (slightly rounded - or sambal)
  • 2 teaspoon cumin (preferably freshly ground)
  • 3 Tablespoons Pernod (or brandy)

Instructions

  • In large skillet, melt the butter, add the sesame oil and optional chicken fat. When medium hot, add all the other ingredients except the escargot.
  • Cook till simmering. Remove from heat and cool.
  • When completely cool, add escargot, stir well. Heat under broiler till bubbly, serve on attractive, perhaps silver platter with scallions and cilantro leaves scattered over tops. Serve while still quite warm. Serves thirty guests.