Totobak Moshodeng Baja by Sakilas Kitchen

Ingredients

• 500g (1 lb) escargot, cleaned and shelled
• 3 tbsp fermented fish paste or sauce
• 5 cloves garlic, minced
• 1 inch ginger, finely grated
• 3 thai bird's eye chilies, sliced
• 1 medium onion, diced
• 2 tbsp vegetable oil
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Sauté the garlic, ginger, and onion for 3 minutes until fragrant and softened.
3. Add the cleaned escargot to the pan and sear for 5-7 minutes, stirring constantly until moisture evaporates.
4. Stir in the fermented fish and sliced chilies, tossing well to coat the escargot until ready to serve.
5. Continue to dry-fry over medium heat for 8-10 minutes until the escargot is firm and the spices have caramelized slightly.
6. Season with salt to taste and serve immediately while hot until ready to serve.