Whether sweet and sour or spicy and rich, the fried snails have an irresistible delicious flavor. Especially indispensable are the two dishes fried with tamarind and fried with satay that are incredibly attractive. Let’s get cooking and immediately make this delicious stir-fry!
1. Fried snails with tamarind
Preparation
30 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Fried snails with tamarind For 4 people
Snails 1 kg Tamarind 300 gr (1 piece) Garlic 7 cloves Chili 2 pieces Sugar 5 teaspoons Monosodium glutamate 1/2 teaspoon Fish sauce 1 tablespoon Cooking oil 2 tablespoons Vinegar A little
Ingredient image
How to cook Fried snails with tamarind
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Prepare the snails
To clean the snails and remove sand, soak them in a mixture of water, vinegar, and a few slices of chili for 15 minutes, then rinse 2 – 3 times with clean water, and let them drain.
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Prepare other ingredients
Peel the garlic, crush it, and chop it finely.
Remove the stems from the chili peppers and chop them finely.
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Filter tamarind water
Boil 100ml of water, when the water is boiling, pour it into a bowl with 300gr of sour tamarind, stir well to extract the tamarind juice. Next, strain the tamarind through a sieve, discarding the residue and seeds to keep only the tamarind juice.
Then, mix the tamarind juice with 1 tablespoon of fish sauce, 5 teaspoons of sugar, and 1/2 teaspoon of monosodium glutamate, and stir well until the seasonings dissolve.
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Stir-fry snails
Add 2 tablespoons of cooking oil to the pan, when the oil is hot, add all the minced garlic and sauté until fragrant. When the garlic is golden, add the tamarind water and cook on high heat.
When the water is boiling vigorously, add the snails, lower the heat to medium, and cook until the tamarind water thickens and is absorbed evenly by the snails. Finally, add the chopped chili and mix well.
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Final Product
Stir-fried sea snails with tamarind have a sweet and sour taste thanks to the tamarind, sugar, and a rich flavor from fish sauce, while the meat of the snail is sweet and chewy in an indescribable way. Besides eating it plain, you can dip it in salt and pepper or any dipping sauce you like, which is also very suitable!
2. Stir-fried sea snails with satay
Preparation
30 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Stir-fried sea snails with satay For 4 people
Sea snails 1 kg Satay 2 teaspoons Lemongrass 3 stalks Garlic 3 cloves Chili 2 pieces Cooking oil 2 tablespoons Common seasoning a little (sugar/ salt/ monosodium glutamate)
Ingredient picture
How to prepare stir-fried sea snails with satay
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Prepare the sea snails
You soak the snails in diluted saltwater for about 15 minutes, using your hands to stir many times so that the snails release all the sand, then rinse with clean water 2 – 3 times and let drain.
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Prepare other ingredients
Lemongrass is cleaned and minced. Chili is de-stemmed and minced. Garlic is peeled and minced.
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Stir-fry the sea snails
You add 2 tablespoons of cooking oil to the pan, when the oil is hot, add the garlic to sauté until fragrant. When the garlic turns golden, add the lemongrass and chili and sauté until fragrant.
Next, you add all the sea snails and stir evenly over medium heat. Then add 2 teaspoons of satay, mix well and season with 3 teaspoons of sugar, 1 teaspoon of salt, and 1/2 teaspoon of monosodium glutamate.
Tip: To suit your family’s taste, you can adjust the amount of satay as well as the seasonings when stir-frying the snails. -
Final Product
The spicy taste of satay and chili envelops each snail, while the fragrant aroma of garlic and lemongrass wafts around, creating an irresistible dish of stir-fried sea snails with satay that you can eat continuously without feeling bored.
How to choose fresh and delicious knob snails
- Choose snails that are still alive; when you touch the mouth of the snail, the live and fresh ones will retract their shells and close their mouths. Snails that have a foul smell, with shells retracted deeply and oozing slime are dead or old.
- Look at the snail’s shell; those with shells close to the outer edge are plump and fat, while skinny snails have shells that are retracted inward.
- Pay attention to the smell; fresh snails have a fishy smell and a muddy scent but are not unpleasant, while dead snails have a very unpleasant smell, different from the smell of mud. Be careful to buy delicious snails.
- Choose slightly larger knob snails as they will be tastier.
How to clean knob snails from sand
- You should soak the snails in a metal basin as snails will release all the dirt when in contact with metal. If you don’t have a metal basin, you can throw in a few metal utensils like knives, forks,… and continue soaking the snails for about 1 – 2 hours.
- Soak the snails in rice water so they can release all the dirt quickly. If you don’t have rice water ready, you can soak them in cold water and add about 3 – 4 chili peppers for about 1 – 2 hours.
- You can also soak the snails in a mixture of lemon, vinegar, and chili. Just mix these ingredients together and soak the snails, and they will quickly release dirt for cooking.
Above are 2 ways to make stir-fried snail that are incredibly delicious and attractive, a snack favored by many. Let’s make it right away to treat your family, wishing you success.
*Refer to images and recipes from YouTube channels vodanh 051 and Sóc Trăng Vlog TBQ
