2 Ways to Make Delicious Stir-Fried Snails with Lemongrass and Chili

Prepare the ingredients

Buy apple snail meat and remove the snail’s innards, keeping only the head, then wash it thoroughly.

Smash and finely chop the lemongrass and garlic.

Chop the chili in the same way.

Cut the lime leaves and ginger into thin strips.

Marinating the escargot

The escargot will be marinated with 1 tablespoon of sugar, 1 teaspoon of seasoning, 1/2 teaspoon of ground pepper, 1 tablespoon of fish sauce, and 1/2 teaspoon of turmeric powder.

Then mix the escargot well with the spices and marinate for about 10 minutes.

Stir-frying the escargot

First, sauté the lemongrass with 1 tablespoon of oil until it turns yellow, then add garlic and sauté together for about 30 seconds.

Next, add the escargot and stir-fry for about 5 minutes, then adjust the seasoning to taste.

Continue to cook on low heat until the escargot firms up and the sauce thickens, then add chili and lime leaves, stir briefly, turn off the heat, and plate the dish.

Finished product

The dish of stir-fried snails with lemongrass and chili has an attractive color along with the light aroma of lemongrass and lime leaves that is very enticing. When you eat it, you will immediately feel the snails are chewy, crispy, sweet, and flavorful, and it’s a great accompaniment to rice.

Prepare and boil the snails

The first thing you should do is clean the snails.

After the snails have been cleaned, bring them to boil with 1 smashed lemongrass stalk, 4 – 5 kaffir lime leaves, and 1/2 of the sliced ginger.

When the snail water boils, wait about 5 minutes then take them out, crush the end part of the snail shells.

Prepare other ingredients

First, crush the remaining 2 stalks of lemongrass and cut them into sections.

Divide the ginger into 2 parts, then cut into short strips.

Chili, shallots, and garlic should be minced.

The kaffir lime leaves can be chopped as desired.

Stir-fry the snails

Fry the crushed lemongrass with 1 tablespoon of cooking oil for about 30 seconds, then add the minced garlic and shallots and continue frying for another 30 seconds.

After 30 seconds, add the sliced ginger and fry for another 30 seconds.

Next, reduce the heat and add the snails to stir-fry together, adding 1 tablespoon of fish sauce, 1 tablespoon of seasoning, and 1 tablespoon of sugar, then stir well to let the snails absorb the flavors for 5 minutes.

When the snails have been stir-fried for 5 minutes, add 1/2 can of Coca-Cola and keep the heat high for 2 minutes.

Finally, add the remaining kaffir lime leaves, chili, and squeeze 1/4 of a lime, then continue to stir well for about 2 – 3 minutes before turning off the heat.

Final Product

Stir-fried snails with lemongrass and chili in Thai style have an attractive aroma from lemongrass and lime leaves, the snails are sweet, and the juice released from the snails is very flavorful. You can dip the snails in a sweet and sour dipping sauce. This dish can be served as a snack or enjoyed during leisure time, making it fun to eat while chatting.