Kahanga Guisado

Method

1. Use kahanga supplied for food and collected under current shellfish-safety advisories; discard dead, broken, or foul-smelling specimens.
2. Scrub the shells and boil in fresh water with sliced ginger and lemongrass for 8–10 minutes.
3. Drain, extract the meat, remove hard opercula and dark gritty portions, and rinse once in clean water.
4. Heat oil and sauté garlic, onion, minced ginger, tomato, and chile until the tomato softens.
5. Add snail meat and fish sauce and stir-fry 3 minutes.
6. Add coconut milk and simmer gently 5–7 minutes, just until the sauce lightly coats the meat.
7. Finish with spring onion and serve hot. Overcooking makes marine snails tough.