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Snails Cooked in Coca-Cola: Unusual and Surprisingly Sweet and Fragrant
Rate this recipeIf you're a snail lover, you can't miss this recipe. Snails cooked in Coca-Cola is a quirky, irresistible twist with an indescribably delicious flavour that's sure to surprise the whole family.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
13
Time
45 minutes
Servings
3
Level
Medium
Ingredients
Rice snails
1 kg
Coca-Cola
1 can
Lemongrass
4 stalk
Ginger
20 g
Pineapple
200 g
Shallots
4 piece
Garlic
2 clove
Kaffir lime leaves
8 leaf
Kumquats (calamansi)
3 piece
Bird's eye chilies
5 piece
Annatto oil
2 tablespoon
Seasoning powder
0.5 tablespoon
Chili sauce
0.5 tablespoon
Implementation Steps
01
Prepare the ingredients
First, tip the snails into a basin and soak them with a few slices of chili so they release their slime and grit. Wash the ginger and lemongrass and drain. Peel the garlic and shallots and set aside. Pick the lime leaves off the stems, remove the stems from the bird's eye chilies, then wash and drain.
First, tip the snails into a basin and soak them with a few slices of chili so they release their slime and grit. Wash the ginger and lemongrass and drain. Peel the garlic and shallots and set aside. Pick the lime leaves off the stems, remove the stems from the bird's eye chilies, then wash and drain.
02
Cut the ingredients and clean the snails
Slice the lemongrass diagonally, thinly slice the ginger, and cut the pineapple into pieces about 1 cm thick. Thinly slice the garlic and shallots, cut the lime leaves into wide strips to stir-fry with the snails for fragrance, and slice the kumquats for garnish. After the snails have soaked with the chili for about 15 minutes, drain, rinse well with water and drain again.
Slice the lemongrass diagonally, thinly slice the ginger, and cut the pineapple into pieces about 1 cm thick. Thinly slice the garlic and shallots, cut the lime leaves into wide strips to stir-fry with the snails for fragrance, and slice the kumquats for garnish. After the snails have soaked with the chili for about 15 minutes, drain, rinse well with water and drain again.
03
Cook the snails in Coca-Cola
Put a large, deep, heavy pan on the stove. Add 2 tablespoons annatto oil, and when it's hot, fry the sliced shallots and garlic until fragrant. Add the lemongrass, then the pineapple, and stir-fry together.
Once everything is well mixed, add the snails and toss. Season with 1/2 tablespoon seasoning powder and 1/2 tablespoon chili sauce, pour in about 200 ml Coca-Cola, cover and cook until the snails are done.
Put a large, deep, heavy pan on the stove. Add 2 tablespoons annatto oil, and when it's hot, fry the sliced shallots and garlic until fragrant. Add the lemongrass, then the pineapple, and stir-fry together.
Once everything is well mixed, add the snails and toss. Season with 1/2 tablespoon seasoning powder and 1/2 tablespoon chili sauce, pour in about 200 ml Coca-Cola, cover and cook until the snails are done.
04
Serve
When the dish is cooked, you can leave it in the pan to keep it hot, then top with a few bird's eye chilies, some kumquat slices and the shredded lime leaves for a pretty, colourful finish. Serve the snails cooked in Coca-Cola with a bowl of snail dipping fish sauce for even more flavour.
When the dish is cooked, you can leave it in the pan to keep it hot, then top with a few bird's eye chilies, some kumquat slices and the shredded lime leaves for a pretty, colourful finish. Serve the snails cooked in Coca-Cola with a bowl of snail dipping fish sauce for even more flavour.
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