Snail Meat Amok (H'mok)

  • Snails
  • Kroeung (Spice Paste) 
  • Ktih daung dambong (coconut cream)
  • Ktih daung (coconut milk)
  • Mteh kriem (dried red chillies, soaked, drained and minced)
  • lemon grass stalk, chopped into tiny slices 
  • galangal, cut small and fried until aromatic 
  • Turmeric, sliced
  • Kcheay (or by its Latin name, amomum zingiber, a kind of thin, finger-like ginger), finely diced and fried until aromatic
  • Kaffir lime leaves, thinly sliced
  • Kaffir lime Rind, sliced
  • peanut, roasted
  • shrimp paste, fried until aromatic
  • cloves of garlic
  • Young sleuk nhor leaves (morinda citrifolia)
  • capsicum or red or green pepper
  • fish sauce
  • Skar (sugar)
  • salt
  • Other seasonal vegetables may also be added or substituted, depending on taste, including spey kdoab (cabbage), l'peov (pumpkin), or trav (taro)

  1. Remove snails from their shells
  2. Place the shells in a bowl of cold water overnight to soak.
  3. Wash the snail meat and dice it. Drain refrigerated ovenight
  4. Make the kroeung by grinding lemon grass stalk, tumeric,  kcheay,  rumdeng, garlic cloves, dried chillie, the rind and leaves of the Kaffir lime, peanuts and kaapi together in a mortar and pestle.
  5. Stir the kroeung into a cup of coconut milk, and stir until dissolved. 
  6. Add the beaten egg, fish sauce, salt, sugar and diced snail meat, being sure not to make the mixture too salty. 
  7. Add the remaining coconut milk and mix well. 
  8. Wash the snail shells well and rinse. Drain.
  9. Cut banana leaves into long strips. Hold the two ends of the strips together and push the loop end inside the snail shell.
  10. Spoon in the snail and coconut mixture. Steam the filled shells for about 20 minutes.
  11. To eat, gently pull the ends of the banana leaf and lift the curry out of the snail shell.