Roasted Deya Snail Stew

A Deya Village specialty, this stew was specifically designed to utilize as many of this poor village's natural resources as possible to create a nutritious and filling meal. While water snails and algae are still considered an acquired taste for many, this stew is surprisingly easy on the palate and can be enjoyed by all brave enough to take the first bite.

Ingredients

2 pounds of river snails (with shell)
1 1/2 pounds of fresh Deya Lake greens (or 1/2 pound dried)
2 cups of roasted fleet lotus seeds (salted and unshelled)

2 tbsp of dried Hylian herbs
8 cups of water or stock
rock salt

Directions

1) Prepare the stock for the stew by simmering the greens and some salt in your liquid of choice on very low heat for an hour and a half.
2) Prepare a roasting pit, then boil the snails in a separate pot of water for about 20 mins.
3) Remove the snails from the pot and carefully shuck the meat (a snail-shucking tool is recommended) from the shell. Rub a generous amount of salt into the meat and then thoroughly rinse with water.
4) Cut the cleaned snail meat into inch-thick cubes, then coat with more salt and the Hylian herbs.
5) Place the meat onto bamboo skewers about an inch and a half apart, then roast thoroughly for about 10-15 minutes, making sure to turn them occasionally so that they cook evenly.
6) Once the stock is ready, turn up the heat to medium and add the roasted snails, lotus seeds, and more salt to taste directly to the stock pot.
7) Cook for 2 hours, and then serve while hot.

Preparation Time

2 hours

Cook time

2 hours

Total time

4 hours

Yield

6 servings

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While any river snail will do, the snails from Deya Village are considered the best tasting in the land, so they are recommended as a first choice. For those who do not like the idea of eating pond algae, seaweed is a perfect substitute. Also, if you find the base recipe lacking, it has been reported that the recipe goes great with added Hylian shrooms and swift carrots.