|Sauteed Hawaiian Kupe'e|
Like the periwinkles you need to boil them in a little water. I boiled them for approximately 20 minutes. My husband and I ate these kupe'e over toasted vegetable bagels and Kona Hawaiian coffee for breakfast. They are tasty with and without plain cream cheese.
|with plain cream cheese over toasted veggie bagel|
2 Tbsp oil (canola, olive or what you have or prefer)
2 large garlic cloves, minced or about 1 1/2 Tbsps minced garlic
2 young kaffir lime leaves, julienned
1 fingernail-size ginger or about 1 tsp minced or grated ginger
1 tsp minced lemongrass
1 C kupe'e (snail) meat, washed well
1/2 tsp fish sauce
A pinch of raw sugar
A pinch of sea salt
A pinch of black or white pepper
1) Heat a pan over medium high heat. Once the pan is hot add the oil.
2) Once the oil is hot add garlic, kaffir leaves, ginger, and lemongrass. Saute about 2 minutes.
3) Add the kupe'e meat. Saute about 2 minutes.
4) Turn off heat and add fish sauce, sugar, salt and pepper to taste. Continue to let everything cook for about a minute on the stove.
|cooked kupe'e (Hawaiian snails|
|hand-made kupe'e leis|