From Riau IslandsFish & Seafood
Boiled Gonggong Sea Snails with Soy Chilli Dip
Gonggong Rebus Sambal Kecap
Gonggong sea snails from Batam and Bintan, simply boiled and dipped in sambal. The meat is chewy and naturally sweet.
- Time
- 30 min
- Serves
- 4 people
- Origin
- Riau Islands
- Type
- Fish & Seafood
Ingredients
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Sambal
How to Make
Soak the gonggong in clean water for 30 minutes and scrub the shells.
Bring the water to a boil with lemongrass, ginger and salt.
Add the gonggong and boil about 15 minutes until cooked.
Grind the chillies and garlic, then add the soy sauce and lime juice.
Serve the gonggong warm with the sambal. Pick out the meat with a toothpick.
Kitchen tip
Do not overboil or the meat will turn tough.
Questions
Where does Boiled Gonggong Sea Snails with Soy Chilli Dip come from?
Gonggong Rebus Sambal Kecap is a traditional dish from Riau Islands (capital: Tanjungpinang), in the Sumatra region of Indonesia.
How long does Boiled Gonggong Sea Snails with Soy Chilli Dip take to make?
It takes about 30 min in total to make 4 servings, including preparation.
What is the secret to a good Boiled Gonggong Sea Snails with Soy Chilli Dip?
Do not overboil or the meat will turn tough.