STEAMED SNAILS WITH LEMONGRASS
Steps:
- Start by soaking the mushrooms in hot water until soft. Steam the escargot for 10 minutes. Spoon out the meat and mince. Wash the shells and set aside. Mix ground meat, mushrooms, escargot, dill, and pepper. Add the salt, sugar, and chili.
- Take the outer leaves of lemongrass and fold them in half. Tuck the lemongrass leaves into the shell, leaving some leaves sticking out. Fill the shell with the meat mixture, making sure the meat is pressed down onto the lemongrass leaves. Steam for 10 minutes and serve hot.
ALOE VERA DRINK
Provided by Jeff Mauro, host of Sandwich King
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add the coconut water, aloe vera, cucumbers and apples to the carafe of a blender and puree until smooth. Strain if desired. Serve immediately over ice.
THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE
[DRAFT]
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil to 325 degrees F.
- Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
- Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.
ALOE-RITAS (ALCOHOL OPTIONAL)
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place everything in a cocktail shaker or blender and serve with or without a salt rimmed glass.
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