This rainy season, having a plate of steamed giant clams with ginger and lemongrass, steaming hot, to blow and eat is simply unbeatable, right everyone? So why hesitate? Let’s get into the kitchen and make this incredibly delicious, warm steamed dish right away.
1. Steamed giant clams with ginger and lemongrass
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Steamed Giant Clams with Ginger and Lemongrass For 4 people
Giant clams 1 kg Ginger 1 piece Galangal 1/2 piece Lemongrass 5 stalks Chili 2 pieces Garlic 4 cloves Lime 1 piece Kaffir lime leaves 10 leaves Rice washing water a little Chili sauce 1 tablespoon Fish sauce 3 tablespoons Rock salt a little Sugar 4 tablespoons
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How to Prepare Steamed Giant Snails with Ginger and Lemongrass
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Prepare the snails and other ingredients
Soak the giant snails in water or rice washing water with 1 sliced chili for about 2 – 3 hours or overnight to let the snails release all the mud and sand from their mouths, then rinse with clean water 2 – 3 times and drain.
Cut 4 stalks of lemongrass into pieces and crush them, the remaining lemongrass should be chopped finely and set aside. Peel the garlic.
Peel the ginger and galangal, then slice them. Wash the kaffir lime leaves, keeping 8 whole, and shred the remaining 2 leaves. Squeeze the lime to extract the juice.
Add 4 cloves of garlic, 1 chopped lemongrass stalk, 2 slices of ginger, and 1 mashed chili to make the dipping sauce.
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Steam the snails
Place half of the crushed lemongrass at the bottom of the pot, then add the cleaned giant snails.
Continue to add the remaining lemongrass along with the galangal, the remaining sliced ginger, 8 kaffir lime leaves, and a little rock salt.
Cover the pot and steam the snails over medium heat for about 15 – 20 minutes until cooked, then turn off the heat.
Tip:- If you like the aroma of kaffir lime leaves, crush them to release the essential oils.
- Do not steam the snails for too long, as they will become overcooked and the dish will not be tasty.
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Making the dipping sauce
Prepare a bowl with 4 tablespoons of sugar, 3 tablespoons of fish sauce, 1 tablespoon of chili sauce, lime juice, and a mixture of crushed ginger, lemongrass, garlic, and chili.
Stir well and adjust the seasoning to taste, add shredded lime leaves for a delicious dipping sauce for snails.
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Final product
Thus, the dish of steamed giant snails with ginger and lemongrass is incredibly delicious and appealing.
The aroma of ginger and lemongrass will excite you, the snail meat is sweet, chewy, and crunchy, the steaming liquid is sweet and refreshing, and with the divine dipping sauce, you will forget the way home.
2. Spicy steamed snails
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty level
Easy
Ingredients for Spicy Steamed Sea Snails Serves 4 people
Sea snails 1 kg Lemongrass 4 stalks Ginger 1/4 piece Chili 3 pieces Satay 2 tablespoons Chili powder 1 tablespoon Shallots 1 bulb Kaffir lime leaves 2 leaves Rice water 1 liter White wine 1.5 tablespoons Fish sauce 1 teaspoon Common spices a little (Sugar/ monosodium glutamate/ seasoning granules/ pepper)
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How to Prepare Spicy Steamed Sea Snails
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Prepare snails and other ingredients
Put the snails in a basin, soak with 1 liter of rice water and 2 sliced chilies. Soak for 1 – 2 hours, then rinse with water 2 – 3 times, then drain.
Lemongrass smashed, cut into sections, take 1 stalk finely chopped for the spicy sauce. Kaffir lime leaves washed, cut into strips.
Shallots peeled, finely chopped. Ginger peeled, finely chopped.
How to choose fresh and delicious snails
- When choosing, touch the mouth of the snail; if the snail retracts deep inside, it is alive and very fresh, so buy it.
- Fat snails have the mantle close to the mouth, while thin snails have the mantle retracted inside.
- Avoid buying snails that have a strong odor when picked up, and if the mantle is deeply retracted, the snail is surely dead. When dropped into water, dead snails will float on their backs with their mouths facing down.
How to clean snails of mud and avoid fishy smell
- To clean the slime and mud from the snails, soak them in rice water for about 2 hours to allow them to expel all the mud.
- To eliminate the fishy smell, you can add a little chili powder or crushed chilies to the soaking water.
- Using vinegar mixed with the soaking water is also a way to help clean them.
- Using rice water to soak snails bought from the market for about 1 – 2 hours will allow the mud in the snails’ mouths to be expelled and form into slimy clumps; then you just need to rinse with clean water and cook normally.
Above is a guide article on 2 ways to make steamed sea snails with ginger and lemongrass and spicy steaming that is rich, delicious, and irresistible for family gatherings, with a very simple and easy method that anyone can do. Wishing you success with this recipe!
*Images and recipes referenced from YouTube channels Feedy Delicious Food and Feedy VN.
