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Traditional Garlic Stir-Fried Fat Snails
Rate this recipeBack to the kingdom of snails! Today we're moving on to rich, buttery fat snails.
Stir-frying is the best way to cook them, keeping their richness and blending it with the fragrance of garlic.
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
Fat snails
1 kg
Garlic
4 bulb
Vietnamese coriander
50 g
Chillies
3 piece
Implementation Steps
01
- Soak the snails in rice-rinsing water or with fresh chillies so they purge all their mud and grit. Then rinse them clean and drain.
- Pick over the Vietnamese coriander, wash and drain.
- Thinly slice the garlic.
- Pick over the Vietnamese coriander, wash and drain.
- Thinly slice the garlic.
02
- Briefly boil the snails until cooked before stir-frying.
- Once cooked, tip them into a colander to drain.
- Mix fish sauce with finely minced garlic and chilli in a bowl to make the sauce.
- Once cooked, tip them into a colander to drain.
- Mix fish sauce with finely minced garlic and chilli in a bowl to make the sauce.
03
- Toss the snails in the sauce and leave for 10 minutes.
- Heat a pan on the stove, add the snails and stir-fry briefly, tossing well until cooked.
Your snails are done.
- Heat a pan on the stove, add the snails and stir-fry briefly, tossing well until cooked.
Your snails are done.
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