Details on 3 ways to make snail meat wrapped in betel leaves that are incredibly delicious, just like at restaurants

Preparing the snail meat

You put the snails in a bowl with 30g of coarse salt, 100ml of vinegar, mix well, then rinse thoroughly and let drain.

This preparation method will help the snail meat become cleaner and completely eliminate the fishy smell.

Grinding the snail meat

You put the snail meat into a blender, add 100g of processed pork, 100g of minced meat, and blend until well mixed and smooth.

After blending, you transfer the mixture to a bowl to prepare for seasoning.

Mixing the filling mixture

Add to the blended mixture 10g of sliced betel leaves, 10g of sliced chili, 1/2 teaspoon of pepper, 1 tablespoon of fish sauce, 1/4 tablespoon of salt, 1/4 tablespoon of sugar, and 1/2 tablespoon of seasoning powder.

Then you wear plastic gloves and mix well so that the mixture absorbs the spices evenly.

Wrapping in wild betel leaf

First, you spread the wild betel leaves on a flat surface. Then, use a spoon to scoop a sufficient amount of filling into the wild betel leaf and gently roll it up with your hands.

Continue this process until all the filling and wild betel leaves are used up!

Frying the snail wrapped in wild betel leaf

You put a pan on the stove, add about 200ml of cooking oil, wait for the oil to heat up, then add each roll of wild betel leaf to fry over medium heat for about 5 – 7 minutes for each roll.

During the frying process, you must continuously turn the rolls of wild betel leaf to avoid burning or uneven cooking.

Finished dish

After completing the above steps, you will have a delicious and appealing dish of snail rolled in betel leaves that is also easy to make. For this fried dish, you should enjoy it with some fresh vegetables and sweet and sour fish sauce to enhance the unique flavors of the dish!

This dish is extremely suitable for you to showcase your cooking skills to treat the family on weekends.

Soak and clean the snails

To allow the snails to expel the mud inside and on the outside of their shells, you should use some rice washing water and add about 1 – 2 sliced chili peppers, then soak the snails in it.

Soak for about 2 – 3 hours or overnight, then rinse the snails several times with water and place them in a colander to drain.

Boil and extract the snail meat

Put a pot on the stove, add all the cleaned snails along with a crushed stalk of lemongrass, then pour in enough water to cover the snails and boil for about 7 – 10 minutes over high heat.

After about 10 minutes, if the snails have opened their mouths, they are cooked. Next, you will take the snail meat out and place it in a colander.

To ensure the snails are clean and to remove the dark part, wash the snail meat with a mixture of lemon and salt for about 2 – 3 minutes, then take it out and let it drain, after which chop the snails into small pieces.

Prepare other ingredients

Soak the wood ear mushrooms in hot water until they expand, then rinse with water and chop finely; finely chop the shallots; wash the green onions and chop them; select beautiful betel leaves, wash them clean and set aside for wrapping the snail cake.

For the slightly torn or too small betel leaves, you can chop them finely and mix them into the snail cake along with the other ingredients to enhance the flavor of the dish.

Peel the ginger, cut it into strips, then finely chop it. Finally, trim the tops and wilted parts of the two stalks of lemongrass, wash them clean with water, drain, and chop finely.

Marinate snail paste

Combine all ingredients including 200gr of minced pork, 200gr of finely chopped lean meat, chopped snails, finely chopped wood ear mushrooms, minced shallots, minced lemongrass, minced ginger, green onions, and finely chopped betel leaves into a large bowl.

Next, season with 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, 1/2 teaspoon of fish sauce, 1/2 teaspoon of oyster sauce, and a little chili powder.

Put on gloves and mix thoroughly, then let it sit for about 15 – 20 minutes for the snail paste to absorb the seasonings completely.

Wrap snail paste in betel leaves

Once the snail paste is mixed, proceed to wrap it in betel leaves. First, lay the betel leaves on a flat surface and use a spoon to scoop an adequate amount of filling onto the betel leaves.

Next, gently roll it up by hand and place it on a plate. Repeat this process until all the snail paste and betel leaves are used up!

Fried Snail Meat Rolls with Betel Leaves

Place a pan on the stove, then add about 50ml of cooking oil, and you should ensure the oil covers 1/3 of the rolls to fry them evenly until golden brown.

Wait for the oil to heat up, then add each roll of betel leaf snail meat to the pan, frying until golden brown on both sides over medium heat, then gradually reduce the heat to low so that the snail meat rolls with betel leaves cook evenly!

Final Product

The snail meat rolls with betel leaves after finishing will have a fragrant aroma from the betel leaves harmoniously blended with the soft snail meat that has been well-seasoned and flavorful.

With this fried dish, you can dip it in chili sauce to enhance the deliciousness and appeal of the dish!

Prepare the ingredients

You can buy cleaned snails at the supermarket, if you buy unprocessed snails, after purchasing, you need to clean them to remove the fishy smell by removing the intestines, tail, teeth, and head, keeping only the snail meat. Then clean them again with salt to remove the slime present in the snails.

After cleaning the snails, use a knife to finely chop them to mix with other ingredients for the filling.

Making Snail Cake

Combine all ingredients including 200g minced meat, 100g pork sausage, 2 chopped lemongrass stalks, 3 slices of chopped ginger, 5 chopped shallots, 4 chopped wood ear mushrooms, 8 finely chopped Vietnamese pepperleaf leaves, and 1 tablespoon of fried shallots. Next, add 100g of minced snail meat and season with a bit of seasoning including 1/2 tablespoon of seasoning powder, 1 tablespoon of sugar, 1 teaspoon of pepper, and 1 teaspoon of monosodium glutamate.

Then, mix well so that the ingredients blend together. Next, prepare the lemongrass stalks and wrap the snail mixture around the stalks, doing this step repeatedly until finished.