4 ways to make delicious and irresistible stir-fried snail with easy and flavorful recipes

Prepare the snails

Soak the sea snails in rice water or diluted vinegar to remove all the dirt, then wash them clean and drain in a basket.

Prepare the stir-fry sauce

Add 1 teaspoon of minced garlic, 1 teaspoon of minced ginger, 1 teaspoon of chopped chili, 40ml of white vinegar, 20gr of sugar, and 25ml of fish sauce into a bowl, and stir well until the sugar is completely dissolved.

Stir-fry the snails

Heat 2 tablespoons of cooking oil in a large pan over high heat, then sauté 1 teaspoon of minced garlic until fragrant. Once the garlic turns golden and releases its aroma, add the cleaned snails and stir-fry.

After about 2 minutes of stir-frying the snails, pour in the prepared sauce and stir well for about 5 minutes to allow the snails to absorb the flavor. Then, add the sliced lemongrass and stir for another 5 minutes until the sauce reduces and the snails are cooked, then turn off the heat.

The spicy snail dish is now ready. Serve the snails on a plate, sprinkle with some finely chopped lime leaves, and it’s ready to enjoy!

Final product

Fresh snails are stir-fried, absorbing the salty, sweet, and spicy sauce, making them incredibly attractive. The snail meat is firm, juicy, and has a distinctive aroma, blended with the warm scent of ginger and lemongrass, enticing.

Prepare and Boil the Snails

After purchasing the snails, you put them in a large pot, fill it with water to cover the snails, cut 2 fresh chili peppers into small pieces and add them to the water, then soak the snails for about 2 – 3 hours to let them expel dirt. After that, you pour out the water and rinse the snails again to make sure they are clean, then let them drain.

Put the cleaned snails into a pot, add enough water to just cover the surface, add 1/2 teaspoon of salt to the pot, stir well to dissolve the salt in the water, and turn the heat to high to boil the snails for about 3 – 5 minutes.

Finally, turn off the heat, and scoop the snails out into a colander to drain.

Make the Coconut Sauce

Heat 2 tablespoons of cooking oil in a pan, add garlic, lemongrass, kaffir lime leaves, and 1 chopped chili to sauté until fragrant.

When the ingredients are aromatic and the garlic turns golden, add 40ml of kumquat juice, 50ml of coconut milk, 50g of sugar, 60ml of fish sauce, and 1/4 tablespoon of salt to the pan.

Stir well and cook over medium heat until the seasonings are completely dissolved.

Stir-fry snails

When the coconut sauce has blended the ingredients and is lightly boiling, add the cleaned snails and stir for about 3 minutes.

After 3 minutes, the snails will be cooked and absorbed the flavors, then add 100g of shredded coconut meat, and continuously mix until the liquid from the snails has reduced.

Turn off the heat, scoop the snails onto a plate, and get ready to enjoy.

Finished Product

Fresh apple snails are stir-fried soaked in rich, creamy coconut sauce, delicious and fragrant. The snails have a crunchy texture and sweet aroma that blends with the rich, fragrant coconut milk, tangy kumquat juice, and a perfectly balanced sweet and salty seasoning that will surely tempt you. Each firm snail is dug out and dipped generously in the sauce or paired with tamarind fish sauce, kumquat sauce, or chili sauce, all of which are delicious!

Prepare and Boil the Snails

Soak the snails in water to clean out the mud, then rinse them thoroughly and drain in a colander.

Place a pot on high heat, add the cleaned snails along with 10gr of kaffir lime leaves, 2 smashed stalks of lemongrass, and 1/4 tablespoon of salt, then pour water into the pot until it reaches the level of the snails and cover to boil the snails for 5 minutes.

After 5 minutes of boiling, when the water is boiling vigorously and the snails are cooked, remove the snails and let them drain.

Make curry sauce

Heat 1 tablespoon of cooking oil in a pan, sauté 1 teaspoon of minced garlic, 1 tablespoon of minced chili, 1 teaspoon of minced ginger, and 1 tablespoon of minced lemongrass until fragrant.

When the ingredients are golden and fragrant, add 10g of curry powder to the pan and stir well, then add 40ml of coconut milk and 100ml of water, stirring well to combine the ingredients.

Season the sauce with 1/2 tablespoon of seasoning powder, 1/2 tablespoon of sugar, 1/3 tablespoon of ground pepper, and 2 tablespoons of fish sauce, stir well and cook over medium heat until the mixture boils, taste and adjust the seasoning to your preference.

Stir-fry snails

When the sauce is boiling and seasoned to taste, add the boiled snails that have been drained, stir well to coat the snails with the sauce.

Add 50g of grated coconut, lime leaves, and 2 stalks of sliced lemongrass to the pan with the snails, stir well for another 5 minutes until the snail juice reduces and the ingredients are well mixed.

Turn off the heat, serve the snails, and get ready to enjoy.

Final Product

The plate of stir-fried snails with curry emits a fragrant aroma that fills your kitchen. The distinct curry flavor is stir-fried with warm ginger and lemongrass, enhancing the scent of the snails. Each snail is plump, crunchy, and firm, dipped generously in the rich, smooth sauce.

This is definitely a great choice for those chilly early-season days, isn’t it!

Prepare the snails and other ingredients

Soak the sea snails in water to remove all the dirt, then wash them clean and let them drain.

Trim the roots of the onions and garlic, peel, wash clean, and chop finely.

Remove the stem from the chili, wash clean, and chop finely.

Make the tamarind sauce

Put the tamarind in a large bowl, pour boiling water over it and mash to extract the tamarind juice. Strain the tamarind water through a sieve and use a spoon to crush the tamarind pulp to extract the juice.

Heat a pan on the stove with 1 tablespoon of cooking oil, when the oil is hot, add the chopped onion, garlic, and chili to sauté until fragrant. When the onion and garlic turn golden and aromatic, add 2 tablespoons of tamarind juice, stir well, and season to taste.