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Central Vietnamese Rice Snails with Lemongrass and Chilli
Rate this recipeMaking snails for the family to nibble on today is a lot of fun.
When you have some free time this weekend, whip up these stir-fried snails.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
30 minutes
Servings
4
Level
Easy
Ingredients
Rice snails
1 kg
Lemongrass
4 stalk
Vinegar
1 tablespoon
Chilli powder
1 tablespoon
Implementation Steps
01
Crack off the tip of each snail shell so the snails soak up as much flavour as possible when stir-fried.
Marinate the snails with a little chilli powder and salt.
Marinate the snails with a little chilli powder and salt.
02
- Heat a little oil in a pan. When it's hot, fry the garlic until fragrant, then add the snails and toss well.
- When the snails are bubbling, add the lemongrass pieces and stir-fry together.
- When the snails are bubbling, add the lemongrass pieces and stir-fry together.
03
Adjust the seasoning with a little seasoning and 1 tablespoon of vinegar.
Get a plate ready and tuck in – your snails are done.
Get a plate ready and tuck in – your snails are done.
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Central Vietnamese Rice Snails with Lemongrass and Chilli