With rice snails, you can prepare many different stir-fried dishes that are extremely delicious and attractive. Today, TasteVN will show you how to make stir-fried rice snails with lemongrass and chili, a very unique dish. What are you waiting for? Let’s get cooking right away!
1. Stir-fried rice snails with lemongrass and chili
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Stir-fried Rice Snails with Lemongrass and Chili For 4 people
Rice snails 2 kg Lemongrass 4 stalks Garlic 1 clove Chili 2 pieces Shallots 2 bulbs Ginger 1/2 bulb Kaffir lime leaves 5 leaves Vietnamese coriander a little Saté chili 1 tablespoon Tamarind juice 1 tablespoon Fish sauce 3 tablespoons Cooking oil 2 tablespoons Common spices a little (sugar/ salt/ monosodium glutamate/ seasoning powder)
Ingredient Image
How to Cook Stir-fried Rice Snails with Lemongrass and Chili
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Soak and Clean the Snails
After buying the snails, soak them in clean water for about 2 hours, then take them out and use a brush to clean off the mud and sand stuck to the snail shells.
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Prepare other ingredients
You use 1 clove of garlic, 2 chili peppers, and 2 shallots, finely chopped.
With 4 stalks of lemongrass, finely chop the stalks and keep the lemongrass leaves for steaming the rice snails.
Wash the kaffir lime leaves and Vietnamese balm, chop them finely, and slice 1/2 a ginger root thinly.
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Steam the snails
You put the rice snails into an pot along with the lemongrass leaves, 1/2 sliced ginger, 1 teaspoon of salt, add about 1 liter of filtered water until the snails are submerged, and cover the lid. Proceed to boil the snails for about 10 – 15 minutes until the water boils, the snails open their mouths and are cooked.
After steaming the snails, rinse them with water once more to remove all the mud and slime.
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Sautéed Lemongrass and Chili
Turn on the stove, add 2 tablespoons of cooking oil, when the oil is hot, add minced garlic, shallots, ginger, and chili along with 4 minced lemongrass stalks and sauté until golden and fragrant.
Add 300ml of filtered water, season with 3 tablespoons of sugar, 1 tablespoon of chili paste, 3 tablespoons of fish sauce, 1/2 tablespoon of seasoning powder, and 1 tablespoon of tamarind juice, then stir well, let the mixture boil and reduce the liquid for about 5 minutes.
Now, add the rice snails and stir-fry for about 7 – 10 minutes for the snails to absorb the seasoning, then turn off the heat.
Add sliced chili, lime leaves, Vietnamese coriander, and 1 teaspoon of MSG, then stir well for about 2 minutes to finish.
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Final Product
Thus, the sautéed rice snails with lemongrass and chili are complete. The snail meat is sweet, fresh, chewy, fragrant, and not fishy, while absorbing the spices along with the subtle aroma of other ingredients like lemongrass, lime,… enhancing the dish’s appealing flavor.
2. Stir-fried rice snails with lemongrass and chili (recipe shared by a user)
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stir-fried rice snails with lemongrass and chili (recipe shared by a user) Serves 4
Rice snails 1 kg Lemongrass 3 stalks Chili 7 fruits Garlic 4 cloves Red onion 3 bulbs Turmeric powder 1 teaspoon Cooking oil 2 tablespoons Fish sauce 2 tablespoons Common seasoning a little (salt/ sugar/ monosodium glutamate)
Ingredient image
How to cook Stir-fried rice snails with lemongrass and chili (recipe shared by a user)
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Prepare the rice snails
To ensure the snails are clean of sand, it is best to soak them with about 3 chopped chilies overnight. After that, rinse with clean water about 3 – 4 times and let them drain.
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Prepare other ingredients
Lemongrass, garlic, shallots peeled, washed with water, then finely chopped. For the chili, remove the stem, wash thoroughly, chop 3 pieces finely and slice 1 piece.
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Stir-fried snails
Put 2 tablespoons of cooking oil into the pot, heat the oil, then add minced onion and garlic, sautéing until fragrant for about 1 minute. Next, add the minced lemongrass and chili, stirring well to release the fragrance.
Then, add the rice snails and stir-fry over medium heat for about 10 – 15 minutes until the snails are cooked. Season with: 2 tablespoons of fish sauce, 1/2 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1 teaspoon of turmeric powder.
To ensure that the snails absorb the flavors and cook evenly, add a little water to submerge half of the snails, simmer over medium heat for another 10 minutes.
Stir until the snails are dry, adjust the seasoning to taste, then turn off the stove. Serve the snails on a plate, garnishing with a few slices of chili on top to enjoy.
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Final Product
Now you have a super delicious, fragrant, rich, and unique dish of snails to enjoy with your family. The aroma of lemongrass and chili is extremely stimulating to the senses.
The flesh of the rice snail is chewy and crunchy, combined with the seasoning of salty and sweet flavors, with a little spiciness from the chili. This is a dish that will make you crave for more.
How to Choose Fresh and Delicious Rice Snails
- You should choose live snails; if you touch the mouth of a live snail, it will slightly retract inward.
- Observe the layer of the snail; if the layer is thick and sits close to the mouth, it indicates a fat snail with a lot of meat, which will taste delicious when cooked.
- Drop the snails into a basin of water; if they sink, they are alive.
- Avoid buying snails on the last days of the lunar month because they are in their breeding period, and the meat will not taste good.
- Dead snails will have a foul smell and release a lot of mucus; you should avoid buying snails that show these signs.
Quick tips for cleaning rice snails
- Method 1: Soak the snails with metal items made of aluminum and iron such as forks, spoons,… in rice water for about 2 – 3 hours to let the snails release the slime, then scrub the dirt off the snail shells and rinse with water.
- Method 2: You can soak the snails in a mixture of fermented rice (mẻ) and water for about 1 – 2 hours, then take the snails out and wash them with water to remove the mucus and mud they have released.
How to choose fresh and delicious lemongrass
- You should choose lemongrass stalks that have bright colors, with tightly wrapped layers, as these are fresh, recently cut lemongrass.
- Fresh lemongrass, when held, will feel heavy, and when smelled, it has a strong, characteristic aroma of lemongrass.
- Do not buy lemongrass that is bruised, wilted, has no smell, or has a faint smell; these stalks are old and about to spoil.
How to choose fresh and delicious chili
- You should choose chili peppers that are bright red, with shiny skin, and of uniform size.
- The darker the color of the chili and the more curved the fruit, the spicier it will be; pay attention to this point.
- Do not buy chili if you see unusual yellow or black spots on the skin, or if the chili is soft or wilted.
With these simple, uncomplicated steps, I hope you will have a dish of stir-fried rice snails with lemongrass and chili to delight the whole family. Wish you success!
