Lemongrass Infused Snails with Spicy Soy Sauce

Ingredients

• 2 fresh lemongrass stalks
• 1/2 pound ground pork
• One 7-ounce can large Burgundy snails—drained, rinsed and minced (see Note)
• 2 teaspoons finely grated fresh ginger
• 2 Thai chiles, halved and seeded, 1 minced and 1 julienned
• 1 teaspoon Asian sesame oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 24 snail shells
• Lettuce or cabbage leaves, for steaming
• 1/4 cup vegetable oil
• 1 scallion, white and light green parts only, thinly sliced on the diagonal
• 1/3 cup soy sauce, preferably Chinese thin

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