4 ways to make delicious and flavorful spicy stir-fried snail simply

Prepare the snails

Soak the snails in rice water for at least 3 hours to remove the dirt, then rinse them with clean water and let them drain.

Boil a pot of water, add some lime leaves, cut lemongrass, and sliced ginger to the pot. When the water boils vigorously, drop the cleaned snails in. Blanch the snails in boiling water for 2 minutes, then turn off the heat, remove the snails into a colander, and remove the snail’s operculum.

Make the dipping sauce

Chop off the root of 1 garlic clove, peel it, wash it clean, and mince it along with 3 fresh chilies. Use 1 stalk of lemongrass and 5 lime leaves, wash them clean, and slice thinly. Slice ginger thinly and pound it in a mortar.

In a bowl, add 4 tablespoons of sugar, 2 tablespoons of water, 4 tablespoons of fish sauce, and 3 tablespoons of lime juice, then stir well to dissolve the ingredients. Then add the minced ginger, chili, garlic, and lemongrass into the bowl and mix the mixture well.

Stir-fried snails

You heat a pan on high heat with 3 tablespoons of cooking oil. When the oil is hot, add smashed whole chili peppers, sliced ginger, sliced shallots, minced garlic, and lime leaves to stir-fry until fragrant.

When the ingredients turn golden and release a fragrant aroma, add shrimp satay and stir the mixture well. When the mixture starts to simmer, add the snails and stir with seasoning.

Season the dish with 1 tablespoon of sugar, 1/2 tablespoon of seasoning powder, 1 tablespoon of fish sauce, and finely chopped lemongrass, and stir well for the snails to absorb the flavor.

Finally, pour in the coconut water from 1 young coconut, cover with basil leaves, and cook on high heat for 7 minutes, then turn off the heat. The dish is complete and ready to be served and enjoyed!

Final Product

Sautéed snail is displayed with eye-catching colors and a fragrant aroma that will draw every member to your family’s kitchen. The snail is firm, crunchy, and fragrant with a distinctive smell, carrying a spicy, aromatic satay flavor that you cannot resist. What could be better than a plate of sautéed snail for a weekend meal gathered with family, right?

Soak and Prepare the Snail

Soak the snails in rice water with a few fresh chili peppers for at least 3 hours to release all the mud.

Wash the snails thoroughly with cold water and then drain in a colander.

Stir-fried snails

Put the pan on the stove over high heat, heat 2 tablespoons of cooking oil, and sauté minced garlic and chili until fragrant. When the garlic and chili release their aroma and turn golden, add 1/2 tablespoon of vegetable butter and stir until it melts completely, then add the clean-prepared snails to stir-fry.

Stir-fry the snails over high heat for about 2 minutes, then add 1 tablespoon of Korean chili powder, along with 1.5 tablespoons of seasoning, 1 tablespoon of sugar, and 1 teaspoon of monosodium glutamate, stir well for the snails to absorb the seasoning.

Stir-fry the snails for 10 minutes; when the snails become fragrant and the shells have popped out, they are cooked. Turn off the heat and plate them up, ready to enjoy.

Final product

Garlic fried snails are presented extremely fragrant and eye-catching. The garlic oil sautéed with chili powder and fresh chili creates a beautiful color, evenly coating each shiny snail. The snail meat is sweet, firm, fragrant, with a spicy and salty taste, deliciously dipped in fish sauce.

Soak and Prepare the Snails

After buying the snails, place them in a large basin with some metal utensils, 1 stalk of lemongrass cut into pieces, 3 pieces of chopped bird’s eye chili, and 1 tablespoon of chili powder, then pour water until it just covers the snails.

Mix well, soak the snails for at least 2 hours, then rinse thoroughly with cold water.

Place the snails in a colander to drain.

Prepare other ingredients

Wash the chili peppers and lemongrass, then cut them into thin diagonal slices.

Stir-fry the snails

Heat 2 tablespoons of cooking oil in a pan, add minced garlic, lemongrass, and chili to sauté until golden and fragrant.

When the garlic turns golden and the lemongrass and chili release their aroma, add the cleaned snails, then add 1 tablespoon of chili powder and stir well to coat the snails with the ingredients.

Season the dish with 1 teaspoon of monosodium glutamate, 1 tablespoon of fish sauce, and 1 tablespoon of sugar, stir well for 10 minutes until the snails are cooked, their shells come off, and they emit a distinctive aroma. Turn off the heat and serve the snails to enjoy.

Final Product

Firm, crunchy snail is stir-fried with spices, fragrant with lemongrass and chili, incredibly appealing.

Chili powder makes the dish more visually appealing and aromatic. Stir-fried snail with lemongrass and chili becomes even more delicious when dipped in the characteristic ginger garlic chili fish sauce, rich and irresistibly enticing.

Prepare and Marinate the Snails

Soak the snails in rice water with a few fresh chili peppers for at least 3 hours or overnight. Then wash them thoroughly with cold water and drain in a basket.

Put a pot on the stove and boil the snails for about 7 – 10 minutes until they are cooked and the meat pulls away from the shell, then turn off the heat, use a toothpick to extract the snail meat into a bowl. Marinate the snail meat with 2 tablespoons of oyster sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of monosodium glutamate, 1 tablespoon of soy sauce, 1 tablespoon of crushed green pepper, and 1 tablespoon of fermented rice vinegar.

Mix well and marinate the snails with the spices for 10 minutes to absorb evenly.

Prepare other ingredients

Half an onion, wash it clean, and cut it into wedges. Wash the chili pepper, crush it while keeping it whole.

Cilantro and basil, remove the wilted leaves, wash them clean, shake off the water, and then chop them finely.

Fresh turmeric, peel it, and cut it into thin slices.

Stir-fry snails

Place a pan on the stove over high heat with 2 tablespoons of cooking oil, wait for the oil to heat up, then add 1 tablespoon of minced garlic to fry until golden and fragrant along with 1 tablespoon of crushed green pepper. When the garlic and pepper are aromatic, add turmeric and the crushed chili to stir-fry quickly.

Once the ingredients are fragrant and the turmeric is cooked, add the marinated snails and stir-fry quickly on high heat for about 2 minutes. Then, add 2 tablespoons of satay and the onion to the dish and stir to mix the seasonings together.

Stir-fry for another 5 minutes, check if the snails are cooked and aromatic, season to taste, then turn off the heat, add a little herbs, and stir for another minute. The dish is ready to be served on a plate for enjoyment!

Final Product

The snails are stir-fried until cooked, absorbing the rich flavors, just right to eat. The warm, pungent aroma of green pepper combined with garlic enhances the distinctive smell of the snails, making them crispy and sweet. The slightly spicy taste of chili and the crunchy sweetness of onions balance the dish, making it very appetizing.

This is a simple and easy-to-make dish, yet incredibly flavorful and delicious, especially when served with hot, sticky white rice, which will surely make your family meal unique and appealing.