Ingredients:
12–15 apple snails (cleaned and shells reserved) 300g featherback fish paste (chả cá thát lát) 2 stalks lemongrass (minced) 2 cloves garlic (minced) 1 shallot (minced) 1 teaspoon fish sauce ½ teaspoon sugar ½ teaspoon black pepper Fresh herbs (e.g., dill or perilla, finely chopped) Optional: chili for extra flavor