How to Make Stir-Fried Snails with Lemongrass and Chili
How to make the most delicious stir-fried snails with lemongrass and chili? Learn how to clean the snails properly, remove the slime, and avoid any fishy smell with Cookbeo's detailed guide.
Ingredients
- 1.5kg apple snails
- 5 stalks lemongrass
- 1 large ginger root
- 1 piece fresh turmeric
- 2-3 shallots
- 1 bulb garlic
- 2 red chilies
- 1 bird's eye chili
- 5-6 lime leaves
- Coarse salt
- Vinegar (or 1 fresh lime)
- Seasonings: Oyster sauce, sugar, MSG, ground pepper
Ingredient Notes
Pila snails are commonly used for this dish because they are affordable and have plenty of meat. Pila snails are similar to apple snails but are considered tastier and more expensive. Sometimes, you can also use small mud snails; the cooking method may vary depending on the type of snails and the region. For small mud snails, you can stir-fry them whole with lemongrass and chili.
When selecting snails, press on the operculum. If the snail retracts, it is still alive. Avoid snails that are cracked, broken, or have a foul smell.
Instructions
Prepare the Snails
Rinse the snails briefly, then soak them in water for about 3-4 hours before cooking. To help the snails release slime and mud quickly, soak them in rice water or plain water with a few slices of fresh chili. You can also place a pair of scissors or a knife in the soaking water; the metal smell combined with the chili will irritate the snails, causing them to open their shells and release more slime.
During the soaking process, gently rub and rinse the snails several times, replacing the soaking water 3-4 times. This helps clean the snails more thoroughly and prevents any unpleasant odor.
Prepare Other Ingredients
Peel off the outer layers of the lemongrass stalks, rinse them clean. Smash the lemongrass and divide it into two parts: set aside the lower part with the outer layers, and mince half of the upper part while slicing the other half diagonally.
Rinse the ginger and turmeric, then smash and mince them.
Peel and mince the shallots and garlic.
Rinse the red chilies and slice them diagonally.
Rinse the lime leaves and cut them into thin strips.
Boil the Snails
After the snails have been thoroughly soaked and cleaned, place them in a pot to boil. Add water until it covers about half the snails, then add the lemongrass stalks and sliced ginger to make the snails more fragrant during cooking.
Boil the snails over high heat, and once they start boiling, add a pinch of salt and sugar to enhance the flavor. Stir the snails with chopsticks to help the shells open. The snails should be fully cooked in about 5-6 minutes.
Once cooked, remove the snails from the pot and let them cool. Use a sharp toothpick to extract the snail meat, being careful to discard the digestive gland and any small snail eggs.
Rinse the extracted snail meat with coarse salt and a little lime juice (or vinegar) to remove any remaining slime. Rinse again with water and set aside to drain.
Stir-Fry the Snails with Lemongrass and Chili
Heat 2 tablespoons of cooking oil in a pan. Once the oil is hot, sauté the minced shallots, garlic, lemongrass, ginger, and turmeric until fragrant. Then, add the snail meat and stir-fry over high heat.
Stir well to coat the snails with the oil, then season to taste with oyster sauce, MSG, and sugar (if you prefer a sweeter dish). Continue stir-frying for another 30 seconds, then add the sliced red chilies, stir for another 5 seconds, and turn off the heat. Transfer the stir-fried snails to a plate.
Since the snails have already been cooked, avoid stir-frying them for too long, as they may become tough and shrink. The total cooking time from when the snails are added to the pan until they are transferred to a plate should be less than 2 minutes.
Final Product Requirements
Stir-fried snails with lemongrass and chili are incredibly aromatic, with the distinct scent of lemongrass and ginger blending with the rich flavors of the seasoning. The snails are cooked at the right temperature and for the right amount of time, making them tender, not tough, and free from any fishy smell. The dish is further enhanced by the spiciness of the chili and the refreshing taste of lime leaves.
