| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Ceideburg 2, Seafood, Tahiti | 1 | Servings |
INGREDIENTS
| 2 | Dozen ma'oa [turbot snails] | |
| or pahua [clams] | ||
| 500 | g | Taioro [juice of grated |
| coconuts seawater and | ||
| shrimps] | ||
| 3 | Onions | |
| 2 | Garlic cloves | |
| Salt and pepper |
INSTRUCTIONS
Here's an illustrative recipe from "Tahitian Cooking". The turbot snails are available around here++in pet stores for something like eight bucks a pop! They might be available in a Chinese seafood market for a reasonable price. I'll check the next time I'm up that way. The snail of the ma'oa may be extracted from the shell either by breaking the shells with a hammer or by boiling them for a few minutes if you wish to keep the shells intact. Wash the snails and remove the pocket of black matter. In the case of the pahua, a bivalve, the muscle adhering to the shell should be severed, the animal extracted from the shell, and the black matter removed. Soak in fresh water for a few hours. Mix with the taioro, then add the chopped onions and garlic plus seasoning. Serve at room temperature. [Note that there's no mention of actually cooking the stuff... S.C.] From "Tahitian Cooking", Michel Swartvagher and Michel Folco. le editions du pacifique, Papeete-Tahiti, 1980. ISBN 2-85700-062-6. Posted by Stephen Ceideberg; September 13 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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