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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
If you are a fan of delicious snail dishes, you absolutely cannot miss the extremely simple and irresistibly attractive stir-fried trumpet snails with lemongrass and chili that TasteVN is about to share with you. Go to the kitchen and make this delicious stir-fry to enjoy with your family!
Ingredients for Stir-Fried Trumpet Snails with Lemongrass and Chili For 4 people
Trumpet snails 1 kg Lemongrass 3 stalks Chili 4 pieces Tamarind juice 2 tablespoons Garlic 3 cloves Vietnamese coriander a little Cooking oil 1 tablespoon Fish sauce 1 tablespoon Common spices a little (Sugar/ seasoning powder/ monosodium glutamate/ pepper)
How to Choose Fresh and Delicious Trumpet Snails
- You should choose snails that are still alive, with their bodies tightly attached to the shell, and the snail meat still has a certain level of moisture. When touched, they will retract into the shell.
- Check the snails near the outside of the shell, if you touch them and they close up, it’s a good sign.
- Do not buy snails that have soft and mushy bodies and shells that retract deeply into the shell, as they are likely dead.
-800x450-9-800x450.jpg "How to make stir-fried spicy lemongrass snails, fragrant and enticing for family meals 2")
How to Prepare Stir-fried Sea Snails with Lemongrass and Chili
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Soak and Wash the Snails
To let the sea snails expel all the sand, when you buy them, rinse briefly and then put them in a basin of water, adding 2 chopped chilies, and soak for about 1 hour. After that, take them out and rinse thoroughly 3 – 4 times.
How to Clean Sea Snails Effectively and Without Fishy Smell
- Method 1: To make the snails expel all the dirt, you should soak the sea snails in water mixed with a dilute solution of lemon and salt for about 1 – 2 hours.
- Method 2: Put the snails in a basin of water with a little sliced chili; the spiciness of the chili can help the snails expel all the sand. This is probably the simplest and most effective method.
Note: Do not use vinegar to clean the snails, as the smell of vinegar is quite strong and may affect the flavor of the dish.
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Boil the Snails
Prepare a pot of boiling water on the stove with medium heat, then add the snails and boil for about 3 – 4 minutes until you see the snail mouths open. After that, remove them and let them drain.
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Prepare other ingredients
Clean the lemongrass, crush it, and then chop it finely. Slice the chili.
Remove the old stems from the Vietnamese coriander, wash it clean, and let it drain. Peel the garlic and chop it finely.
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Make the sauce
Put 1 tablespoon of sugar, 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, and 1 teaspoon of pepper into a bowl.
Add 2 tablespoons of tamarind juice and 2 tablespoons of water, and mix the ingredients well with a spoon.
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Stir-fry the snails
Place a pan on the stove, turn on high heat, then add 1 tablespoon of cooking oil and chopped garlic to sauté until fragrant, then add lemongrass and chili and stir-fry for about 2 minutes.
Next, add the sauce and snails, stir well, and stir-fry for about 3 minutes, allowing the snails to absorb the flavor, then taste and adjust the seasoning as needed.
Finally, turn off the stove and transfer the dish to a plate, garnishing with a bit of Vietnamese coriander. The dish is now complete.
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Final product
Stir-fried snail with lemongrass and chili is ready, with a delicious aroma and the scent of lemongrass and chili wafting through, the snail meat is perfectly cooked, tender, and firm.
You can dip the dish with ginger fish sauce or green chili salt to enhance the flavor of the dish.
Hope that with the recipe shared by Điện máy XANH today, you can successfully make this spicy sautéed snail with lemongrass. Let’s get cooking and show off your skills quickly!
*Refer to the recipe and images from the YouTube channel Trang Mom TV
