How to make delicious and tender mango salad with sea snail, the most detailed at home

How to make Mango Salad with Snails

• 1

  Prepare and boil the snails

  Soak the snails in salt water for about 1 hour to let them expel all the sand, then rinse them several times with clean water and let them drain.

  Next, to eliminate the fishy smell, prepare a pot of boiling water, add 1 tablespoon of vinegar, 1 tablespoon of white wine, and boil for about 30 minutes.

  How to clean snails, removing sand

  • Method 1: Soak the snails in diluted lemon juice for about 1 hour to let them expel all the sand, then rinse with clean water several times.
  • Method 2: Soaking in water with a few slices of chili for about 1 hour is also an effective method; the spiciness of the chili will help the snails expel the sand.

  

  
• 2

  Preparation of Other Ingredients

  While boiling the snails, proceed to prepare the vegetables to save time.

  Peel the mango, wash it clean, and shred it finely with a peeler. Remove the roots from the onion, peel it, cut it in half, and slice it thinly.

  Peel the garlic, wash the chili with water, then remove the stems. Wash the Vietnamese coriander, and slice it finely.

  Then add the garlic and chili into a mortar with 1 teaspoon of salt, 1 teaspoon of sugar, and 3 tablespoons of sugar, and grind them together. Add 1 tablespoon of fish sauce and mix well to combine the seasonings.

  

  

  

  
• 3

  Extracting and Cutting the Snails

  Once the boiling time for the snails is up, take them out and rinse briefly with water, then use a chopsticks to extract the snail meat. Next, use a knife to scrape around to clean the meat, then cut off the snail’s intestines.

  Tip: To avoid the snails being bitter and ruining the dish, you should clean out the intestines before cooking.

  When the snails are washed, they become cool and cold, which makes the salad less tasty. You should briefly blanch the snails for 30 seconds in boiling water and then slice them into thin, bite-sized pieces.

  

  

  
• 4

  Mixing the salad

  Put into a bowl the mango along with onions, snails, the mixed spices that have been crushed, Vietnamese coriander, and half of the peanuts, and mix well so that the snails absorb the seasoning.

  Finally, just serve the salad on a plate and garnish with the remaining peanuts and fried onions on top. The dish is complete.

  

  

  
• 5

  Final Product

  The completed mango salad with snail shells has an attractive color, the snail meat is chewy combined with the light sourness from the mango, along with a hint of spiciness from the onion and a crunchy aroma from the peanuts. The dish will taste better when you serve it with prawn crackers or rice crackers.