If you are a fan of delicious snail dishes, then you absolutely cannot miss the 2 simple ways to make stir-fried sea snails with tamarind and stir-fried sea snails with corn that TasteVN is about to share with you. Get cooking and make this delicious stir-fried dish right away!
1. Stir-fried sea snails with tamarind
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stir-fried sea snails with tamarind For 2 people
Sea snails 400 gr Chili 2 pieces Rice wash water 500 ml Vietnamese balm 10 gr Tamarind juice 7 tablespoons
Ingredients image
How to cook Stir-fried sea snails with tamarind
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Prepare the snails
The snails should be soaked in rice wash water with a few slices of chili for about 1 – 2 hours. After that, rinse them with clean water a few times.
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Blanch the snails
Put a pot of water on to boil, add all the fragrant snails to blanch with 1/4 teaspoon of salt. Boil for about 5 minutes then remove and let it drain.
Tip:
- The fragrant snails should be boiled over medium heat, avoid boiling the water for too long. Overcooked snails will shrink, retracting inside, making them hard to eat and losing their original flavor.
- Usually, when the water boils again, you only need to boil for an additional 2 – 3 minutes. You can use a ladle to stir evenly, and once the snails have released all their shells, they are done.
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Stir-fry the snails
Heat oil in a pan, sauté chopped shallots and garlic until fragrant, then add 7 tablespoons of tamarind juice, 1/2 teaspoon of salt, and 4 tablespoons of sugar, stir until the tamarind sauce boils again.
Add all the fragrant snails and stir evenly, add a few slices of chili and continue to stir well. Finally, add the Vietnamese coriander and you can turn off the heat.
Tip:
- You can soak tamarind in hot water for about 3 – 5 minutes to extract the juice, then use a spoon to mash it to get the most flavorful extract.
- You can also strain it once to remove all the seeds if you prefer!
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Final Product
Sea snails are stir-fried evenly in a rich and delicious tamarind sauce, maintaining their fresh flavor, and they also have a sweet and sour taste from the tamarind sauce, ensuring that you will love it. Let’s enjoy right away!
2. Stir-fried sea snails with corn
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Stir-fried sea snails with corn Serves 2
Sea snails 400 gr Corn 1 ear Ginger 1 piece Minced garlic 1 tablespoon Minced chili 1 tablespoon Butter 40 gr
Ingredient Image
How to Cook Grilled Sea Snails with Corn
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Prepare the Ingredients
Put all the sea snails you bought into a basin of rice water and soak for 2 – 3 hours to let them expel all the dirt inside. After that, rinse with clean water.
Peel the sweet corn, break it in half, and separate each kernel.
Quick Corn Kernel Separation Tip
- Use the tip of the scissors to pierce the core of the corn, this part is quite spongy and soft so you can do it gently.
- Then, rotate the scissors clockwise and counterclockwise a few times until the corn breaks apart. At this point, you can easily separate each corn kernel!
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Blanch the Snails
Add the snails to a pot of boiling water, blanch briefly with a little salt and a few slices of ginger. Boil for about 5 minutes, then remove and let drain.
Note:
- Do not add too much ginger as it will cause the bitter substances in the ginger to seep into the snails, making them lose their delicious flavor.
- When boiling, regularly skim off the scum to keep the snails clean and tastier.
- Do not stir the snails frequently with a ladle; when you add the snails to the boiling water, use the ladle to stir evenly, and the snails will all expel their shells at once.
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Sautéed Snails
Add butter to the pan and sauté until the butter melts completely, and the garlic and chili become fragrant. When the garlic and chili are golden, you can add the corn to sauté briefly.
Add all the fresh snails to the pan, seasoning with 2 tablespoons of fish sauce and 1 tablespoon of sugar, and sauté until the corn is soft, then you can turn off the heat.
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Finished Product
Fresh and crunchy snails served with sweet, tender corn that has been sautéed, giving a rich aroma from the butter and the distinct, enticing fragrance of garlic and chili. Give it a try!
Tips for Choosing Fresh and Delicious Snails
- The best dish is when you choose live and fresh snails; you can touch the snail’s mouth with your hand, and the live and fresh snails will retract their shells and close their mouths immediately. Snails that smell bad, have shells deeply retracted, and ooze slimy liquid are dead or have been sitting for too long and should not be purchased.
- Choose medium-sized snails, as they will be more fragrant and delicious when eaten.
- Test for dead snails by placing them in a basin of water; if the snail’s bottom floats to the top and feels light, that snail is dead and should be discarded to avoid affecting the other live snails.
- Look at the shells; snails with shells lying close to the outer edge are fat and plump, while thin snails have shells that are retracted inward.
How to Clean Snails to Remove All Dirt
- A simple way to remove sand and dirt from snails is to soak them in rice washing water with a few slices of chili for about 2 – 3 hours; the spiciness from the chili helps snails quickly release all dirt.
- You can also soak snails in water with lemon juice, which effectively helps snails release all slime and dirt. However, do not soak snails in vinegar, as vinegar overpowers the snails’ distinctive aroma, making them taste bad.
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On rainy days like this, try spending some time in the kitchen to make 2 ways of snails stir-fried with tamarind and snails stir-fried with corn that TasteVN shares with you to treat your family. Wishing you success!
