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Original name
Hoy Lai Prik Pao หอยลายพริกเผา
| In the local culture | - For everyday |
| Season | - Summer - Autumn - Spring |
| Regions | - Bangkok and middle |
| Spicy | Very spicy |
| How to eat it | - With a spoon |
| Caloric value | High |
| Temperature | - Hot |
| Allergy | - Contains shellfish (Example: seashells) |
| Difficulty of preparation | Average |
| How to cook | - Stir-fry |
| Cooked - Raw | - Cooked |
| Outils de préparration | - Wok |