Change up your weekend with two delicious coconut stir-fried rice snails. You and your family will surely love this dish for its delicious flavor and easy preparation. Let’s get cooking and make this snack right away!
1. Coconut Stir-Fried Rice Snails
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Coconut Stir-Fried Rice Snails Serves 2
Rice snails 1 kg Lemongrass 3 stalks Chili 2 pieces Coconut milk 300 ml Cooking oil 1 tablespoon Rice washing water a little
Ingredients Image
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How to Make Coconut Stir-Fried Rice Snails
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Prepare the rice snails
To clean the snails of sand, soak them in rice washing water with a few slices for 15 minutes to remove all sand and impurities. After that, rinse the snails with clean water 2 – 3 times and let them drain.
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Prepare other ingredients
Wash the lemongrass, finely chop the root part, and cut the top into pieces about the length of a finger.
Slice the chili to your preferred size.
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Stir-fry the snails
Heat 1 tablespoon of cooking oil in a pan, when the oil is hot, add the finely chopped lemongrass and sauté until fragrant. When the lemongrass turns golden and aromatic, add the rice snails and stir-fry for 5 minutes.
Next, add the lemongrass tops, stir well for another 3 minutes, and add the coconut milk. When the coconut milk comes to a boil, add the chili and stir-fry for another 2 minutes to finish.
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Final Product
The aroma of the stir-fried rice snail with coconut milk is truly enticing, the slight richness of the coconut milk and the strong scent of lemongrass make the dish really appealing.
The rice snails absorb the coconut milk evenly, being both rich and slightly chewy while also sweet and meaty. This is indeed a simple stir-fry dish but incredibly delicious, making it hard to resist.
2. Stir-fried Rice Snail with Aromatic Leaves
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Rice Snail with Aromatic Leaves Serves 2 people
Rice snail 1 kg Lemongrass 2 stalks Aromatic leaves 100 g Coconut milk 300 ml Chili 1 piece Common spices A little (salt/ sugar/ monosodium glutamate)
What is the cách leaf? Where to buy cách leaves?
- Besides the name cách leaf, this type of leaf is also known by other names such as vọng cách, cách, and cách biển. Cách leaves are used as medicine, brewed for daily drinking, or as a spice in cooking, especially eaten raw with fish salad, bánh xèo, or stir-fried with frog meat, rat meat…
- Cách leaves are a characteristic type of leaf from rural areas; when eaten, you will feel a strong, slightly spicy aroma, and the older the leaf (dark green), the stronger the flavor.
- Currently, you can easily find cách leaves for sale at markets, supermarkets, or on e-commerce sites!
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How to cook stir-fried rice snails with cách leaves and coconut
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Prepare the snails
After purchasing, soak the snails in diluted salt water with a few slices of chili for about 15 minutes, then use a brush to clean off the remaining mud and sand on the snail shells.
Next, rinse the snails under 2 – 3 more times of water and let them drain.
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Prepare other ingredients
Wash the leaves clean and chop finely.
Cut off the tops of the lemongrass, finely chop the base along with 1 chili.
For coconut milk, you can use canned coconut milk or extract it from a mixture of grated dry coconut and hot water!
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Stir-fry snails
Add 1 tablespoon of cooking oil to the pan, when the oil is hot, add the lemongrass and sauté until fragrant. When the lemongrass turns golden and releases its aroma, add the snails and stir-fry with 2 teaspoons of sugar, 1 teaspoon of monosodium glutamate, and 1 teaspoon of salt for 5 minutes.
Next, add the coconut milk and stir-fry on high heat for another 5 minutes, when you see the coconut milk boiling, add the leaves. To ensure the snails are cooked evenly and absorb the seasoning, always stir well!
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Finished Product
The dish of stir-fried snails with coconut milk and Vietnamese coriander has a slight richness from the coconut milk and a mild aroma from the coriander, with the harmonious green and white colors making the dish even more appealing.
Each rice snail absorbs the seasoning evenly, with a slight chewiness and sweetness. Especially, the combination of coconut milk and Vietnamese coriander enhances the richness and flavor of the snails significantly, best enjoyed while hot to fully appreciate the deliciousness!
How to choose fresh and delicious rice snails
- You can touch the mouth of the rice snail with your hand; if the snail retracts inside, it is still fresh.
- Observe the layer of the snail; if the layer is thick and close to the mouth of the snail, it indicates a fat snail with a lot of meat, which will taste delicious when cooked.
- You should not choose snails that have a foul smell or produce a lot of slime; this is a sign that the snails are dead.
How to clean snails to remove sand
- Method 1: You can soak the snails in rice water for about 45 – 50 minutes, then take them out and rinse with water to clean off the slime and mud they have released.
- Method 2: You can soak the snails with metal utensils made of aluminum and iron, such as forks, spoons,… in rice water for about 2 – 3 hours to help the snails release the slime, then scrub the dirt off the snail shells and rinse again with water.
Where to buy coconut milk
- You can buy fresh coconut milk directly at coconut stalls in markets.
- Additionally, you can purchase canned coconut milk at supermarkets, grocery stores, and Bách Hóa XANH stores nationwide or buy it through the e-commerce website bachhoaxanh.com.
- Moreover, you can make coconut milk at home using the following recipe from TasteVN:
Above are 2 ways to make stir-fried rice snails with coconut that are rich, fragrant, and easy to make at home. Wish you success with this dish!
