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Vietnamese Escargot with Coconut Milk and Lemongrass - Oc Le Recipe (with Video)

Grain-free, Peanut-free, Shellfish

Discover our Vietnamese Escargot with Coconut Milk and Lemongrass - Oc Le Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 10min


- 1 lb escargot
- 0.5 Garlic, minced
- 2 tbsp Lemongrass, minced
- 1 14 oz can Coconut milk
- 0.5 tsp Salt
- 1 tsp Sugar
- 3 thai chilis
- 0.5 tsp MSG
- 2 tbsp Cooking oil
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Preparation of Escargot
1. Wash your escargot with water 5-6 times or until there’s no more sand. Drain and set aside.
Preparing the Sauce
1. In a large wok, heat 2 tbsp of oil over medium-high. Add garlic, lemongrass, and Thai chilis. Saute for 1 min.
2. Add your escargot and combine. Saute for another minute.
3. Add your coconut milk. Season with salt, sugar, MSG. Stir to combine.
4. Wait for the coconut milk to boil then lower the heat to simmer and cook for 5-7 mins, or until fully cooked.
Final Steps
1. Add half of your Vietnamese coriander bundle. Toss in the sauce and turn off the heat.
2. Serve on a plate and top with more Vietnamese coriander.

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