The French aren't the only ones to have a liking for snails. The Balinese gather snails in the rice fields, but you can use the canned variety. Cucumber, zucchini or any other summer squash can be used instead of green papaya.
Ingredients:
200 g (7 oz) unripe green papaya
4 cups (1 litre) Chicken Stock
½ cup (125 ml) Spice Paste for seafood
1 stalk lemongrass, tender inner part of bottom third only, bruised
2 salam leaves
1 tablespoon oil
48 canned snails, washed and drained
1 teaspoon salt
freshly ground blak pepper
Crispy Fried Shallots, to granish
Peel the papaya, cut in half lengthwise and remove the seed, then cut it lengthwise into 4 or 6 slices. Cut crosswise into slices about 6 mm (¼ in) thick. And then combine the Stock, Spice Paste, lemongrass, salam leaves and oil in a large pot. Bring to a boil, then simmer for 5 minutes. Add the papaya and simmer until almost tender. Add the snail and continue until the papaya softens.
Seaseon with salt and pepper to taste and garnish with Crispy Fried Shallots.
Helpful hint: If you do not care about snails, you can subtitute 12 dried black Chines mushrooms. The dried mushrooms must be soaked in hot water to soften before use, from about 15 minutes to 1 hour, depending on the thickness of the caps. The stems are removed and discarded, only the caps are used. Add them together with the papaya to ensure they will be tender by the time the papaya is cooked.