Common and simple apple snails are surely no strangers to snail lovers! Just a slight twist in the recipe and you can immediately have a delicious and unique dish of stuffed apple snails with lemongrass that you’ll crave for more. The specialized page In the kitchen will show you 3 ways to make this enticing steamed dish right away!
1. Stuffed apple snails
-
Preparation
20 minutes
-
Cooking
1 hour
-
Difficulty
Easy
Ingredients for Stuffed Apple Snails For 4 people
Apple snails 1 kg Pork sausage 100 gr Ground meat 100 gr Wood ear mushrooms 100 gr (Moc Nhi) Lemongrass 7 stalks Ginger 2 roots Shallots 1 bulb Garlic 3 cloves Chili 4 fruits Fish sauce 5 tablespoons Sugar 2 tablespoons Ground pepper 1 tablespoon
Tools needed
and fork.
Ingredient image
How to prepare stuffed snail
-
Prepare the ingredients
Soak 1kg of snails in a bowl, soak them with 1 liter of clean water and add 3 sliced chili peppers.
Soak for about 1 – 2 hours until the snails release all the slime and dirt. Then rinse the snails 2 – 3 times with clean water.
-
Boil the snails
Put the snails in a pot over medium heat; to make the snails smell better after boiling, add 5 stalks of lemongrass to the pot. Boil for about 30 minutes until the snails are cooked, then take them out and let them cool.
-
Extract the snail meat
Use a fork to remove the snail meat from the shell; be careful to discard the snail’s tail as it contains a lot of dirt. After extracting the snail meat, chop it finely.
-
Mixing Ingredients
Mix minced snail meat with 100gr of pork paste and 100gr of minced meat. Finely chop 100gr of wood ear mushrooms, 3 stalks of lemongrass, 1 red onion, and 1 piece of ginger, then add them to the snail mixture.
Add 1 spoon of sugar, 1 tablespoon of ground pepper, and 1 tablespoon of fish sauce to the mixture, then mix well until the ingredients are combined.
Note: If using dried wood ear mushrooms, you should first soak them in water for about 3 – 4 hours to allow them to expand evenly. Avoid soaking the mushrooms too long or overnight, as this may lead to the production of toxins in the mushrooms.
-
Stuffing the Snails
Clean the snail shells, use a stalk of lemongrass to insert into the snail shell, and use the snail meat mixture from the previous step to stuff a moderate amount inside the snail shell.
Tip: Make sure to stuff tightly so that the snail meat does not fall out when boiling!
-
Steaming snails
Place all the snails stuffed with the meat mixture into a specialized steaming pot, and steam for about 30 minutes until the mixture is cooked.
-
Making dipping sauce
To enhance the flavor of the snails, you need a delicious dipping sauce.
Add 1 tablespoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, and 1 tablespoon of minced chili into a bowl, then add 4 tablespoons of good fish sauce. Mix well, and you will have a perfect dipping sauce.
-
Final product
The stuffed snails have the natural sweetness of minced meat and pork sausage, a bit of chewiness from the snail meat, blended with the strong aroma of lemongrass and rich spices.
You can enjoy it with ginger fish sauce and fresh vegetables, which will be a perfect choice for the transitional days and cool weather.
2. Stuffed snails (recipe shared by user)
-
Preparation
20 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Stuffed snails (recipe shared by user) For 4 people
Snails 1 kg Minced lean meat 300 gr Sausage 50 gr (fresh) Lemongrass 7 stalks Minced garlic 2 tablespoons Minced shallots 2 tablespoons Kaffir lime leaves 6 leaves Lime 1 fruit Chili 2 fruits Ginger 2 roots Fish sauce 110 ml Vinegar a little Common spices a little (salt/ sugar/ seasoning powder/ monosodium glutamate/ ground pepper) Rice washing water 300 ml
Necessary tools
and forks.
Ingredient image
How to Prepare Stuffed Snails (recipe shared by a user)
-
Prepare the snails
To help the snails release some slime and dirt, place the bought snails into a bowl, add 1 liter of rice water and soak for 1 – 2 hours.
After that, scrub the snails with clean water 2 – 3 times until they are really clean, then put them into a pot to boil.
Take 1 stalk of lemongrass, wash it clean, slice the root part thinly, and cut the leaves into pieces about 3 finger lengths long. Take 1 piece of ginger, peel it, wash it clean, then smash it.
Add the sliced lemongrass and smashed ginger into the pot with the snails and add about 1 liter of water so that the water covers the snails. Boil for about 15 minutes over medium heat until the water boils, then turn off the heat.
Put the snails into cold water, then use a fork to take the snail meat out, discarding the tail and any dirty parts. Use salt and vinegar to scrub them clean, rinse 2 – 3 times to remove the slime, then cut the snail meat into small pieces and put it into a bowl.
Tip: To clean the snail shells, in addition to soaking them in rice water, you can soak the snails with 2 – 3 sliced chili peppers in clean water for about 1 – 2 hours.
-
Prepare other ingredients
Take 6 remaining stalks of lemongrass, wash them clean, cut off the leaves, and keep the leaves to separate into individual leaves to stuff into the snails. Then, take 4 stalks of lemongrass and mince them, and cut 2 stalks into thin slices for dipping sauce.
Chop 4 kaffir lime leaves finely, and cut the remaining 2 leaves into thin strips to add to the dipping sauce. Take 2 chili peppers and the remaining ginger and mince them, dividing them into 2 portions, one for marinating the snail meat filling and the other for the dipping sauce.
-
Marinate the snail meat filling
Add 300g of minced lean pork, 50g of pork sausage, 2 tablespoons of minced garlic, 2 tablespoons of minced shallots, the previously prepared lemongrass, chili, kaffir lime leaves, and ginger into the bowl with the snail meat and mix well.
Then add 1/2 tablespoon of fish sauce, 1/2 tablespoon of seasoning powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1 teaspoon of ground pepper, and mix well until the snail meat filling thickens.
Tips to make stuffing into snails easier:
- To make it easier to stuff the filling into the snails, use pork sausage to make the snail meat filling chewy and elastic.
- If you don’t have pork sausage, to make the filling firmer and easier to stuff, you can place the snail meat mixture in the refrigerator for about 15 – 25 minutes.
-
Stuff the filling into the snails and steam
Place lemongrass leaves inside the snails and fill the snail meat mixture into the snails until the filling is used up.
Put all the stuffed snails into a steaming pot for 10 minutes until the snail meat mixture is cooked evenly.
-
Make the dipping sauce
Add 5 tablespoons of sugar, 105ml (7 tablespoons) of fish sauce, 2 tablespoons of water, and 2 tablespoons of lime juice, then stir well with the remaining chopped chili, ginger, and shredded lime leaves on top.
-
Final Product
The stuffed river snails are incredibly delicious, with the sweet and fatty taste of lean pork shoulder and pork sausage, the chewy and crunchy texture of the snail meat blended with the strong aroma of lemongrass and chili, served with ginger fish sauce that no one can resist.
3. Stuffed River Snails (Recipe shared from Tiktok cooking with Điện máy XANh)
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Stuffed River Snails (Recipe shared from Tiktok cooking with Điện máy XANh) For 1 – 2 people
River snails 500 gr Ground meat 200 gr Pork sausage 100 gr Wood ear mushrooms 50 gr Common ingredients A little (ginger/garlic/red onion/lemongrass) Common spices A little (seasoning/pepper/fish sauce) Lime leaves A little
Required tools
Image of ingredients
How to Prepare Stuffed Snails (Recipe shared from Tiktok with Dien May XANh)
-
Prepare Ingredients
After purchasing the snails, soak them in water to clean the slime inside. Then boil the snails with lemongrass and ginger to eliminate the fishy smell.
Once the snails are cooked, remove them and let them cool, then use a snail meat extractor to take the meat out, but only keep the snail heads and discard the rest. After extracting all the snail meat, chop it finely.
-
Marinate the Meat
Once the snail meat is finely chopped, put it in a bowl, along with 200g of minced pork and 100g of pork paste. Next, add a little seasoning including some chopped lemongrass, 50g of finely chopped wood ear mushrooms, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, and a bit of shredded kaffir lime leaves. Finally, season with 1/2 tablespoon of seasoning powder, 1/2 tablespoon of pepper, and 1 tablespoon of fish sauce. Once all the ingredients are ready, mix everything together so that it blends well and marinate for about 5 – 10 minutes.
-
Steamed Snails
While waiting for the snail meat filling, prepare a little lemongrass and clean snail shells to stuff the snail meat inside. Take one snail shell, place the lemongrass at the bottom, and then add the snail meat filling inside. Do this so that it will be easier to remove the filling later. Continue doing this until you finish the snail meat filling.
After you are done, place it in a pot to steam for about 15 minutes over medium heat. You can adjust the steaming time according to the quantity of snails being steamed.
-
Dipping Sauce
To make the dipping sauce for the snails, you need to prepare the following ingredients: 1 piece of ginger, 2 chili peppers, 2 stalks of lemongrass, 5 kaffir lime leaves, 2 passion fruits, 100g sugar, and 90ml fish sauce. Chop and mince all the ingredients, and for the passion fruit, extract the juice.
Put all the ingredients in a bowl and mix well; you should taste and adjust the seasoning to suit your family’s preference.
-
Final Product
The snail meat after steaming has a strong aroma of lemongrass, and dipping it with the prepared dipping sauce enhances the flavor of the dish. A simple and easy dish to make, you can prepare it for your family to enjoy together.
How to choose fresh and delicious escargot
- To buy good escargot, you should choose live ones. Touch the foot of the snail; if it retracts immediately and the foot closes tightly, that is a fresh snail.
- Choose snails that have a lot of meat, with the foot close to the outer edge revealing a bit of meat inside, the shell is not chipped, and when held up, it has a natural fragrance.
- Avoid choosing dead snails that have a strong, unpleasant odor, with the foot completely retracted, and feel very light when held. These snails will have an unpleasant smell when eaten, are not tasty, and can easily cause poisoning.
How to choose fresh and delicious pork
- You should choose live pork of good quality, which will have a light pink to bright red color. The meat cut will be dry inside, with white fat, and have a distinctive aroma.
- Fresh pork will have good elasticity. When you press your finger into the meat and release it, the meat should not leave an indentation, and the fibers should be firm.
- Good pork will have the meat layer and fat layer tightly adhered to each other. You should not choose pork with dark fat, unusual colors, or pale appearance.
- Additionally, you should choose pork with clear origin from reputable sources, quality in supermarkets, clean food stores, or order from e-commerce sites like TasteVN.
See details: How to choose fresh pork
How to choose delicious and quality raw sausage
- You should choose to buy raw sausage that has been pre-made and carefully packaged. Raw sausages sold at markets are often not packaged, which inevitably allows for the intrusion of insects and dirt, not good for health if consumed.
- You need to carefully observe the product packaging; a standard raw sausage package should have a brand name and a clear production address. Additionally, you should pay attention to the ingredients of the raw sausage package as well as the expiration date.
- A safe raw sausage package must ensure there is no foul smell, no leakage, not torn, not open, and no signs of tampering, alteration, or patching.
- You should choose to buy at supermarkets, clean food stores, or order from reputable e-commerce sites.
See details: How to choose delicious and quality raw sausage
You can also refer to the way to make stuffed snails with lemongrass on the YouTube channel TasteVN!
See more:
The dish stuffed snails does not take too much time and effort to make, but the result is absolutely wonderful! Enjoying this dish on rainy, cold days is unmatched, with the spicy flavor of chili and the fragrant aroma of lemongrass promising that you’ll keep eating and still crave more! TasteVN wishes you success with this dish!
*Feel free to check out more delicious cooking recipes from Tiktok Cook with TasteVN
