Hoi Chak Tin Luak

are boiled or blanched sea snails that are considered a specialty of the cuisine of Krabi Province. The snails used are , a sea snail from the conch family. The snails are cooked in their shells and usually served with a spicy Nam Jim Talee.

To eat, the snail meat is pulled out of the shell by its protruding foot. This is also the origin of the Thai name Hoi Chak Tin, where means “to pull” and “foot”. Biologically it belongs to the species Laevistrombus canarium, known in English as “Dog Conch”.

Recipes

• cookpad.com (Automatic translation)