Siput sedut snails (siput sedut) itself is quite nice to look at, and the taste. Only small. But it’s not terrible. Will cook in Malaysian style: to be acute, with a slight acidity and a delicate coconut taste.
300 g siput sedut snails (siput sedut);
200 ml coconut milk;
1 medium red onion;
2 chili pepper;
1/2 tsp tamarind paste;
2 cm turmeric root;
1/3 tsp salt.
1. In mini-processor until smooth mix the onion, pepper, turmeric, tamarind paste, salt, adding 50 ml. of water.
2. Have snails, cut off the ends otherwise they will be hard to get out of the shells. Again wash well.
3. For cooking we will need the wok: pour into it the coconut milk, add the spicy paste, stir.
4. Drop the snails, stir and cook under lid on medium heat for about 10-15 minutes.