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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
This weekend, if you want to host a gathering and enjoy some snacks with friends, let’s refer to this spicy lemongrass snail dish with TasteVN! It has a delicious, crunchy, sweet flavor with a spicy kick that is super tempting. Let’s get cooking and make this stir-fry dish right away!
Ingredients for Spicy Lemongrass Snails For 4 people
Black snails 1 kg Shallots 5 bulbs (sliced) Lemongrass 5 stalks (cut into pieces and smashed) kaffir lime leaves 10 leaves Ginger 1 piece (sliced and smashed) Chili 3 pieces (smashed) Ground chili 1 teaspoon Cooking oil 1 tablespoon Fish sauce 1 tablespoon Common spices a little (salt/sugar/MSG)
How to choose fresh snails
- Prioritize buying live snails. To determine if the snails are alive, touch the shell; if they immediately retract, then they are fresh.
- Additionally, when buying snails, choose those with plenty of meat and shells that are close to the outer edge, as these are plump, fat, and firm.
- Avoid purchasing dead snails with a strong fishy smell and shells that are deeply retracted, as they will float on the surface when placed in water.
- Moreover, you should also avoid buying snails that have an unpleasant odor, as these are not tasty and can easily cause food poisoning.
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How to Prepare Spicy Ginger Snails
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Preparing the Snails
After buying the snails, wash them several times with water and then place them in a basin of water with 3 crushed chili peppers, soak for about 1 hour, and then rinse with water until the snails are completely clean of sand inside.
Tip: To make it easier to eat without breaking the snails when extracting them, you should cut off the snail’s tail!Place a pot on the stove, add 1 crushed ginger root, 2 crushed lemongrass stalks cut into pieces, and a bit of salt, then bring to a boil for about 3 minutes before adding the snails, stirring until the snail mouths open.
Tip: To make the snails taste better, do not boil them for too long as they will become tough and the meat will shrink.
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Cooking snails with lemongrass and chili
Place a pot on the gas stove, add about 1 tablespoon of cooking oil into the pot, and heat with low flame for about 1 minute until the oil is hot. Add 3 sliced shallots and sauté on medium heat for about 1 minute until fragrant.
Next, add 3 stalks of lemongrass cut into pieces, and the remaining crushed lemongrass, sauté until fragrant, then season with 1 teaspoon of ground red chili, 1 tablespoon of fish sauce, 1/4 teaspoon of salt, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, and 1 liter of filtered water and bring to a boil.
Once the water is boiling, adjust the seasoning to taste, then add the boiled snails in. Cook for about 3 minutes over medium heat, then turn off the stove and add lime leaves for fragrance to finish.
Note: To prevent the snails from shrinking, you should turn off the stove as soon as they are cooked!
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Final Product
Steamed snails with lemongrass and chili will have an attractive aroma, the snail meat is chewy and crunchy, seasoned just right with a hint of spiciness on the tongue.
The fragrant scent of lemongrass and ginger is captivating. Dipping it in lime and pepper makes it even better, doesn’t it? Let’s get into the kitchen and try it right away!
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Hopefully, through the detailed instructions above, you can successfully make the steamed snails with lemongrass and chili just like in restaurants to enjoy with your family and friends this weekend. Wishing you a joyful weekend!
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