When familiar family dinner menus have become boring, make a new, attractive dish that is not too elaborate.
Accordingly, the easily processed stir-fried chili lemongrass snails are processed with a fragrant flavor and light spicy taste of chili, the crispy, chewy snail meat with spices will make the weekend meal more attractive.
To make stir-fried snails with chili, housewives need to prepare 1kg of snails (can choose crab snails, snails depending on their preference); 5 - 6 lemongrass branches; 2 - 3 fresh chili; 1 ginger root and 1 small garlic root; 1 small batch of Vietnamese coriander and some other basic spices.
After having all the above ingredients prepared, proceed with the preliminary processing of the snails by washing the outer layer of mud. Then soak the snails so that they release all the dirt inside.
You can soak the snails in rice water for about 2 - 3 hours or soak them in a pot of clean water, cutting a few slices of chili. The spicy taste of chili will make snails release mud faster. Next, rinse the snails many times with clean water until the water is completely clear and then drain.
With lemongrass, wash and crush the base, chopping 3 branches, cutting the remaining 3 branches into pieces. Peel the garlic and ginger, rinse and mince. Remove the tray, slice or chop it. Pull up the leaves and sprig, wash and drain.
Squeeze the pan onto the stove, add about 2 tablespoons of cooking oil and bring to a boil. When the oil is hot, add garlic, ginger, chili and the minced lemongrass and saute until fragrant. Next, put the snails in the pan quickly over high heat. When the snails start hunting again and open their mouths, season to taste.
Add about 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 teaspoon of seasoning seeds to the pan. Stir-fry until 5 - 7 minutes until the snails absorb the spices. Note that not stir-frying snails for too long will make the snail meat tough and mushy.
Finally, add the lemongrass, chili and Vietnamese coriander and continue to stir quickly for about 30 seconds, then turn off the stove, the basic snail is complete. You should enjoy the stir-fried snails with lemongrass and chili while they are still hot to fully feel the delicious, fatty flavor.
