Description
A Re Chao staple where Babylonia snails (Feng Luo) are baked in a special metal pot with a sauce of massive white/black pepper, garlic, and rice wine until dry.
Restaurants serving Pepper Babylonia Snails
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Babylonia snails(Feng Luo)
- White pepper powder(massive)
- Black pepper
- Garlic
- Rice wine
- Salt
Instructions
- [Authentic Recipe]
- [Feng Luo Prep] Wash and purge sand from fresh 'Feng Luo (Babylonia snails)' available in Taiwanese markets.
- [Pepper Sauce (Lifeblood)] In a bowl, mix a throat-piercingly massive amount of 'white pepper powder', coarse black pepper, salt, grated garlic, and rice wine to make a gooey paste.
- [Pot Baking] Put the snails in a special 'small metal pot (or deep pan)' used in Taiwanese Re Chao, pour in all the pepper sauce.
- Heat on high, cooking the snails while stirring.
- Bake thoroughly until it bubbles, alcohol and moisture evaporate completely, and the pepper is 'dried and stuck' to the snail shells to finish.
Learn more Spice, substitutes, tips
Key spices
Intense heat from massive white and black pepper
Substitutes at Japanese supermarkets
Japanese Babylonia snails or small turban shells
Pairing
Ice-cold Taiwan Beer exclusively
Trivia
[For Adults] The true identity of the aluminum pots sitting on almost every table in Taiwanese taverns (Re Chao). Since an insane amount of white pepper is used, one bite makes you burst into sweat, consuming beer like water. The strongest and most fiendish drink snack.
Eating tips & etiquette
[Unique Eating] Twirl the snail meat out with a toothpick, rubbing the 'intensely spicy pepper' stuck around the shell onto the meat before eating, washing it down with beer while choking!
Allergen
Seafood (Snails)