In a pot, cook the coconut milk, with the ginger, lemongrass, onions and garlic. Bring to boil, while constantly stirring. Cook for about 5-10 minutes
Add the kuhol and season with fish sauce, ground pepper and sugar. Cover and simmer for about 10 minutes. Add the spinach. Remove from heat.
In another pan, melt butter and add labuyo. Wait until butter is a little brown then turn off heat and squeeze a little lime juice.
Drizzle chili lime butter onto snails and garnish with chopped spring onions