How to Make Vietnamese Fried Sweet Snails with Garlic Butter
If you're a fan of snail dishes, don't miss this recipe for fried sweet snails with garlic butter from Cookbeo. The result will definitely satisfy you.
Ingredients
- 250g sweet snails
- 3 cloves garlic
- 1 piece of ginger
- 3 lemongrass stalks
- Butter
- Oyster sauce
- Annatto oil (optional for color)
- Sugar
- Coarse salt
- 3 fresh chilies
- Vietnamese coriander (rau răm)
Instructions
Preparing the Ingredients
Peel and finely chop the garlic. Since this is a garlic butter stir-fry, use a generous amount of garlic, with half for frying and half for cooking with the snails.
Peel the ginger and slice it as desired.
Peel off the tough outer layers of the lemongrass and set them aside. Cut the lemongrass stalks in half. Use the tender part of the stalks, finely chopping them, and save the tops and outer layers for boiling the snails to add aroma.
Finely chop two chili peppers, and adjust the amount if you prefer less heat.
Pick the young Vietnamese coriander leaves, wash them, and let them drain.
Preparing the Sweet Snails
Rinse the sweet snails thoroughly, then soak them in a bowl of water with a few slices of fresh chili. The chili will irritate the snails, causing them to open up and release any mud or dirt. If available, you can also soak the snails in rice water, which is highly effective for cleaning snails.
After soaking, rinse the snails several more times before boiling. Place the snails in a pot and add enough water to cover them. Add 1 teaspoon of coarse salt and 1 teaspoon of sugar to the pot.
The salt and sugar will help clean the snails and enhance their flavor.
Tip for choosing fresh snails: Select snails that aren't cracked or broken. When submerged in water, fresh snails will move, with their meat protruding slightly from the shell and releasing bubbles.
Stir-frying the Snails
This fried garlic will be sprinkled on the snails after cooking to enhance the flavor. Stir the garlic constantly over medium heat, and once it turns golden, turn off the heat and transfer the garlic to a bowl.
Be careful not to fry the garlic until it's too dark, as this will make it bitter.
Add 2.5 tablespoons of butter to the pan. Melt the butter over low heat, making sure not to let it burn.
If you plan to serve the snails with bread, you can skip adding the lemongrass, as it can feel grainy when dipped into the sauce. However, the lemongrass adds a wonderful aroma to the dish.
Stir-fry for about 1 minute, then add the seasonings:
- 2 tablespoons of oyster sauce
- 1 tablespoon of sugar
Final Product Requirements
Fried sweet snails with garlic butter should be eaten hot, and pairing it with Vietnamese coriander (rau răm) enhances the flavor.
The dish has an incredibly appealing aroma from the buttery garlic and lemongrass, while the snail meat is tender and sweet, perfectly absorbing the rich sauce.
Fried sweet snails with garlic butter is often pricey at restaurants, so knowing how to make it yourself allows you to enjoy it at home.
This dish is especially perfect on rainy days, chilly evenings, or during the winter. Sharing it with friends makes it even better.
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