| How To Cook: |
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1. With a paper towel, lightly coat an 8- to 10-inch skillet with vegetable oil. Heat it over moderately high heat until a drop of water flicked across its surface evaporates instantly.
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2. Add the snails, cover the pan, and fry briskly for 2 minutes, shaking the pan frequently to prevent the snails from sticking.
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3. Stir in the sake, soy sauce and a few sprinkles of MSG, cover, and cook over high heat for 20 seconds longer. Then remove from the heat.
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4. Wrap the grated ginger in a piece of cheesecloth and squeeze the juice over the snails.
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5. Stir gently to distribute the juice evenly, then cut the snails into ˝-inchpieces and serve hot.
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