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Stir-Fried Sea Snails in Coconut Milk
Rate this recipeSea snails stir-fried in rich coconut milk are a seriously tasty snack that many people love. Creamy, spicy, fragrant and full of flavor, the name alone is enough to win everyone over.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
60 minutes
Servings
2
Level
Easy
Ingredients
Sea snails (oc len)
1 kg
Coconut milk
300 ml
Vietnamese coriander (rau ram)
20 g
Salt
1 tablespoon
White rice wine
1 bowl
Lemongrass
5 stalk
Garlic
3 bulb
Granulated sugar
1 teaspoon
Implementation Steps
01
Soak the snails in rice-washing water for at least 3 hours. Then rinse well and drain. Cut off the tips of the snail shells so you can see some of the meat inside; that way they won't get stuck when you eat them.
02
Before cooking, toss them with half a bowl of white rice wine (optional, but it removes any fishy smell and adds a light rice wine fragrance).
03
Crush 2 lemongrass stalks and finely mince the rest. Wash the Vietnamese coriander and chop or tear it.
04
Heat the oil moderately with the garlic, crushed lemongrass and Vietnamese coriander. Add the snails and stir-fry over high heat.
05
As soon as the snails release their liquid, pour it off and add the coconut milk (the first liquid is bland and slimy, so discard it; the nutty, fragrant, chewy snail meat with the rich coconut milk is what makes this dish).
06
Season with salt and sugar to taste; a bolder flavor is tastier. Add Vietnamese coriander. Let it bubble vigorously for about three minutes, add more coconut milk and cook over high heat for another minute, and it's done. Add Vietnamese coriander one last time.
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