If you are a fan of snails and are looking for unique, novel, delicious, and appealing snail recipes, then steamed snails with lemongrass served with spicy fish sauce and milk fish sauce is a suggestion you cannot miss. Today, let’s get into the kitchen with Điện máy XANH to learn how to prepare this steamed dish!
1. Steamed snails with lemongrass served with spicy fish sauce
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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Steamed snails with lemongrass served with spicy fish sauce Serves 2 people
Snails 500 gr Lemongrass 5 stalks Garlic 3 cloves Chili 2 fruits Lime 1/2 fruit Chopped chili 1 teaspoon Fish sauce 2 tablespoons Common seasoning a little (salt/sugar/MSG)
Ingredient image
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How to Prepare Grilled Snails with Lemongrass and Spicy Fish Sauce
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Preparing the Snails
After purchasing the snails, soak them in a bowl with salted water for about 1 – 2 hours, allowing the snails to expel all the dirt and impurities.
Then, rinse the snails several times with water and let them drain.
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Preparing Other Ingredients
Wash the lemongrass clean, use a peeler to peel 1 small stalk and then finely chop it to mix with fish sauce, and keep 4 stalks whole for boiling the snails.
Peel the garlic, wash the chili and remove the stems. Cut the lime into wedges and squeeze to extract the juice.
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Making dipping fish sauce for snails
Crush garlic and chili in a mortar until finely blended. If you don’t have a mortar, you can use an electric blender to blend them as well.
Then, add 2 tablespoons of fish sauce, 2 tablespoons of sugar, the crushed garlic and chili mixture, juice from 1/2 lemon, 1/2 teaspoon of sweet powder, and 1 teaspoon of chopped chili into a bowl, mix well to ensure the flavors are evenly distributed.
Tip: You can adjust the seasoning to suit your family’s taste.
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Steaming snails
Put all the snails and 4 whole stalks of lemongrass into a pot, then add enough water to just cover the snails.
Next, place the pot on the stove, cover it, turn on high heat, and steam for about 15 – 20 minutes. When the time is up, take the snails out, and usually, I do not use the water from steaming the snails! The dish is then complete.
Now you can serve the snails on a plate and enjoy.
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Final Product
Steamed snail with lemongrass that is just prepared, fragrant with the aroma of lemongrass, with cooked snail meat that is firm and chewy, served with spicy sour fish sauce for an incredibly delicious dish.
2. Steamed snail with lemongrass and sweet fish sauce
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Preparation
15 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Steamed snail with lemongrass and sweet fish sauce Serves 4 people
Snails 1 kg Lemongrass 5 stalks Lime 1/2 fruit Condensed milk 1 teaspoon Fresh chili a little Common spices a little (sugar/ monosodium glutamate/ ground pepper/ salt)
Ingredients image
How to cook Steamed snail with lemongrass and sweet fish sauce
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Prepare the snails
After buying the snails, place them in a bowl of water, add a little fresh chili, and soak for about 60 minutes to clean the snails of dirt and make them whiter. Then rinse the snails with water several times and drain before cooking.
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Boil the snail
Place the pot of snails on the stove, smash 5 stalks of lemongrass and put them in the pot. Next, cut a few slices of chili and add them in (you can leave them whole if you like).
Then, season with 1 spoon of sugar, 1/2 spoon of monosodium glutamate, 1/2 spoon of pepper, 1/3 spoon of salt, and 50ml of filtered water into the pot. Turn on the stove and boil the snails over medium heat for about 15 minutes.
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Make the dipping sauce
Finely chop 2 chilies and put them into a clean bowl. Start seasoning with 2 teaspoons of salt, 2 teaspoons of sugar, 1 teaspoon of monosodium glutamate and squeeze in 1/2 a lemon, then mix well to combine the ingredients.
Next, add 1 teaspoon of condensed milk and 1 tablespoon of finely chopped lemongrass, continue to mix well until the mixture is combined, and the sweet fish sauce is complete.
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Finished Product
Steamed blood cockles with lemongrass served with fish sauce after completion will be extremely attractive. The meat of the blood cockles is chewy, absorbing the rich flavors, fragrant with lemongrass, and the unique fish sauce excites the taste buds, making you crave for more!
How to choose fresh and delicious blood cockles
- You should choose live cockles that react quickly when touched and have a slight fishy smell.
- They should be of moderate size, with the body tightly fitting in the shell, firm, and the shell closes when touched.
- Do not choose cockles that are too large or have an unusual smell, with soft bodies, and shells that are open. These may be cockles that have just died or have been dead for a long time.
How to clean snails, no more sand
- Method 1: Soak the snails in diluted lemon juice for about 1 hour to let the snails expel all the sand, then rinse them with clean water several times.
- Method 2: Soaking in water with a few slices of chili for about 1 hour is also an effective way, the spiciness of the chili will make the snails expel the sand.
Distinguishing between escargot and black apple snail
- Escargot is smaller than the black apple snail, the blue-black color on the body has slightly yellow stripes, and the tail is more rounded compared to the black apple snail.
- The black apple snail is usually darker in color, larger in size, and has a smooth body without stripes, and the tail is sharper than the escargot.
Hope with these 2 recipes for steamed escargot with spicy fish sauce and milk fish sauce that TasteVN has just shared, you can easily prepare this delicious and attractive dish for the whole family to enjoy. Wish you success!
