Grilled Snails with Spinach, Chili Pepper and Kohlrabi
- Adobo sauce255 ml153 kcal
- Chili pepper1 piece6 kcal
- Cinnamon3 g7 kcal
- Kohlrabi2 piece76 kcal
- Sage1 sprig3 kcal
- Sea salt4 g0 kcal
- Shiso leaf1 bunch3 kcal
- Snails358 g322 kcal
- Sorghum grain175 g576 kcal
- Spinach1 bunch35 kcal
- Vegetable shortening21 g186 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Peruvian-inspired comfort food: tender snails paired with spinach, chili pepper and kohlrabi and sorghum grain, finished with sage and shiso leaf and a hit of cinnamon. 1. Pat the snails dry and season with sea salt, cinnamon. 2. Heat vegetable shortening in a heavy pan and pan-fry the snails until it develops a deep golden crust, about 22 minutes. 3. Add spinach, chili pepper and kohlrabi to the pan and cook until just tender, stirring in sage and shiso leaf for fragrance. 4. Cook the sorghum grain separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.