Jumping snail is one of the specialty snails from coastal areas. The meat of jumping snails is crunchy, fatty, and not fishy, making it very delicious. Today, TasteVN will Go to the kitchen to prepare 2 stir-fried dishes with jumping snails that are fragrant and attractive, yet very simple to make. Let’s get started!
1. Jumping Snails Stir-fried with Butter and Garlic
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Jumping Snails Stir-fried with Butter and Garlic For 4 people
Jumping snails 1 kg Lemongrass 2 stalks Ginger 1 piece (20gr) Unsalted butter 20 gr Chili 5 pieces Chili sauce 1 teaspoon Chopped chili 1 teaspoon Chopped garlic 2 tablespoons Oyster sauce 1 teaspoon Cooking oil 3 tablespoons Common seasonings a little (Salt/ seasoning powder/ sugar/ MSG)
Where to buy unsalted butter
You can find unsalted butter at TasteVN supermarkets nationwide or buy online at bachhoaxanh.com. Additionally, you can also make unsalted butter at home following TasteVN’s instructions.
How to prepare Stir-fried Butter Garlic Snails
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Prepare the snails
After buying the snails, soak them in saltwater and chili for 1 – 2 hours to let them release the sand, then rinse the snails with cold water and let them drain.
Next, crush the lemongrass, cut it into pieces, and slice the ginger to put at the bottom of the pot, then place the snails on top. Season with 1/4 teaspoon of salt, add 2 chopped chilies, and boil the snails for about 10 minutes until they are cooked.
Turn off the heat and take the snails out into a bowl.
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Make the sauce
In a bowl, add 1 teaspoon of seasoning, 2 teaspoons of sugar, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of oyster sauce.
Add 1 teaspoon of chili sauce, 50ml of water, and 1 teaspoon of minced chili, then stir the mixture until the ingredients are well combined.
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Stir-fried jumping snails
Place a pan on the stove, turn on medium heat to warm the pan, add 3 tablespoons of cooking oil, and sauté 2 tablespoons of minced garlic until fragrant.
Once the garlic is golden and fragrant, add the boiled jumping snails and stir well. Then, add the bowl of sauce and continue to stir for about 2 more minutes to allow the snails to absorb the seasoning evenly.
Finally, add 20g of unsalted butter, stirring until the butter melts and is well absorbed, then turn off the heat and place the snails on a plate.
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Final product
The stir-fried jumping snails have a fragrant smell of butter and garlic, very appealing, with a crunchy and chewy texture, tasting salty, sweet, and spicy, making it very delicious.
You can use green chili salt to dip the snails to enhance the flavor of the dish!
2. Stir-fried jumping snails with lemongrass and chili
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Stir-Fried Snails with Lemongrass and Chili Serves 2
Snails 1 kg Lemongrass 3 stalks Chili 3 pieces Salt/ sugar A little
Image of Ingredients
How to Cook Stir-Fried Snails with Lemongrass and Chili
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Prepare the snails
Wash the snails thoroughly and soak them in diluted salt water for 4 – 5 hours to purge any dirt, then rinse the snails 2 – 3 times with clean water and let them drain.
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Prepare the other ingredients
Wash the lemongrass, chop it finely, and slice the chili.
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Sautéed Jumping Snails
Put the snails in a pot with minced lemongrass and chili, season the snails with 1/4 teaspoon of salt and 1 teaspoon of sugar. Stir well to ensure the snails absorb the seasoning.
Place the pot of snails on the stove, cook the snails over high heat, adding about 30ml of water to the pot, stir evenly, then cover and cook for about 10 minutes until the snails are done.
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Final Product
Serve the snails on a plate and invite everyone to enjoy. The snail meat is crispy and sweet, chewy and fatty, fragrant with lemongrass, and paired with a bowl of green chili salt is simply perfect.
How to choose delicious jumping snails
- You should choose live snails. Gently touch the snail’s shell; if the snail closes its shell tightly, it is still alive; otherwise, it means the snail is dead.
- Live snails often have a light smell of mud, not a foul odor. Dead snails usually have a very unpleasant rotting smell.
- Fat, delicious snails usually have their shells close to the edge of the shell. Snails with shells deeply retracted are thin and not tasty.
How to clean jumping snails from sand
- You should soak the snails in a metal basin because snails will expel all dirt when they come into contact with metal. If you don’t have a metal basin, you can put a few metal utensils like knives or forks in the basin. Continue to soak the snails for about 1 – 2 hours.
- It is advisable to soak the snails in rice water so they can expel all the dirt quickly. If you cannot prepare rice water in time, 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 the ingredients together and soak the snails, and they will quickly expel the mud for cooking.
It is very simple to make spicy lemongrass and garlic butter jumping snails for the whole family to enjoy, right? Wishing you success!
*Refer to the images and recipe from the YouTube channel: Nha Trang Life and Kim Tuyền Vlog
