List of ingredients
12 medium-sized cooked snails
100g (3.5oz) flour
Water and ice cubes
Salt and pepper
A bunch of flat-leaved parsley
A clove of garlic
“Tempura snails are served as appetizers. The Petit Chablis is a really enjoyable wine that makes a perfect aperitif. It has a floral nose, with citrus notes giving way to white flowers such as lily, both forthright and airy. Its fresh minerality makes this a delicious Petit Chablis.
I recommend serving it at 10°C.”
Blanch the parsley and then plunge into iced water.Dry in a clean cloth, and squeeze out the green juice.
Place the juice in a bowl with the chopped garlic and flour and add iced water.
Mix to a creamy batter.Dip the snails in the batter and deep fry at 180°C (356°F) for around two minutes.
THE AUTHORS OF THIS RECIPE
Julien and Emilie Martinat are the proprietors of the Folie restaurant in Auxerre, where they serve tempura snails as an aperitif.
La Folie restaurant.