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Fragrant Stir-Fried Snails
Rate this recipeThe unique aroma of lemongrass and kaffir lime leaves, the gentle tang of kumquat and the crunchy snails will have the men of the house hooked.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
3
Level
Medium
Ingredients
Snails
1 kg
Pineapple
1 piece
Kaffir lime leaves
10 leaf
Lemongrass
5 stalk
Kumquats
4 piece
Chilies
3 piece
Implementation Steps
01
Wash the snails and soak them in salt water with a few slices of chili for about 15 minutes, then rinse again with clean water. Crush the lemongrass and shred the kaffir lime leaves. Halve the kumquats and squeeze out the juice; crush 2 chilies and finely mince the other. Juice half of the pineapple and cut the other half into bite-sized slices.
02
Put the crushed lemongrass in the bottom of a pot, add the snails and 1 tablespoon of seasoning powder, and boil for about 10 minutes. Lift out the snails and drain.
03
Heat 2 tablespoons of oil in a pan, then stir-fry the lemongrass and kaffir lime leaves until fragrant. Next, add the snails and stir-fry over high heat, adding 1.5 tablespoons of seasoning powder, then add all the remaining seasonings and toss once more.
04
Make the dipping sauce for the snails: mix 3 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of kumquat juice and minced garlic and chili.
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