Coconut fried snails

Wool snails soak in rice for at least 3 hours. Soak off, wash, drain. Cut off the tail of the snail to show that a portion of the snail's meat inside is not stuck.

Before processing shock absorber with half a cup of white wine (if you can not do it, you will not smell snail but smell the rice wine bar bar aroma).

Lemongrass smashes 2 trees, chopped the remaining. Washed laksa leaves cut or shred.

Heat the oil moderately with garlic, smashing the head of a smashing plant, laksa leaves. Stir in snails on high heat.

Snails have just come out, immediately remove that water and put coconut milk in. (Snail water is thick and viscous, so put the head water, only the fleshy, fragrant, tough meat with the fatty taste of coconut milk is the best).

Season with salt and sugar, taste better, to add laksa leaves. Add boiling water for about three minutes, add coconut milk, and cook for another minute. Add laksa leaves for the last time.