Garlic butter stir-fried spicy snails
Materials:
500 g spicy snails
30 g unsalted butter
5 minced cloves of garlic
1 teaspoon of sugar
1 tablespoon fish sauce
1/2 teaspoon pepper
A little chili peppers, Vietnamese coriander or scallions
Cooking oil, salt
How to do it:
Soak fragrant snails in rice water or clean water with a few slices of chili for about 1-2 hours to release sand, then wash several times. Boil snails with a little salt for about 3-5 minutes and then take them out to drain.
Melt butter on a pan, add garlic and sauté until fragrant. Add snails, stir-fry over medium heat for about 2-3 minutes. Season with fish sauce, sugar, pepper and chili, continue to stir until the spices are evenly mixed around the snail shell. Turn off the heat, sprinkle with Vietnamese coriander or scallions and serve hot with white rice.
Lemongrass and chili stir-fried scented snails
Materials:
500 g spicy snails
3 lemongrass plants
3 cloves of garlic
1-2 fresh peppers
1 tablespoon fish sauce
1 teaspoon of sugar
1/2 teaspoon pepper
1 teaspoon oyster sauce
Cooking oil, salt
How to do it:
Soak and wash sea snails as above, then blanch briefly for 3-5 minutes and drain. Slice lemongrass thinly, mince garlic and chili.
Heat a pan with a little oil, add lemongrass and stir-fry until fragrant, then add garlic and chili. Pour in sea snails and stir well over high heat. Season with fish sauce, sugar, oyster sauce and pepper, stir for another 3-4 minutes to let the snails absorb the spices and become firm. Serve immediately when still hot, eat with white rice.
