Soak the snails for at least 4 hours with sliced chili or in rice-washed water, or soak overnight in cold water. This helps remove slime and grit.

For the dipping sauce: Thinly slice the lemongrass, cut the lime leaves into thin strips, mince the ginger, finely chop the chili and garlic, and slice the calamansi. Combine fish sauce, sugar, and water in a 1:1:4 ratio. Add vinegar or fresh lime/calamansi juice to taste for a balanced sweet and tangy flavor.

Line the bottom of a pot with sliced ginger, lemongrass pieces, and lime leaves. Add the snails, cover, and cook over high heat. After 2 minutes, shake the pot to cook the snails evenly. Once the snail lids just open, they are perfectly cooked.