Top 10 Best Lemongrass Stir-Fried Snail Recipes

1. Lemongrass Stir-Fried Mud Creeper Snails

Ingredients:

• Stir-Fried Snails:
  • 1 kg mud creeper snails
  • 3 lemongrass stalks
  • Kaffir lime leaves, chili, garlic, ginger
  • Seasonings: cooking oil, salt, pepper, sugar, tomato sauce

• Dipping Sauce:
  • 2 tablespoons fish sauce
  • 1/2 tablespoon lukewarm water
  • 1/2 lime
  • 1 thinly sliced chili
  • 1/2 tablespoon sugar
  • Finely chopped ginger, garlic

Instructions:

• Step 1: Prepare ingredients:
  • Soak the snails in rice water to remove dirt and mud. Soak for 1 - 2 hours then rinse the snails thoroughly. Next, chop off the pointed end of the snail with a knife for easier extraction of the snail gut when eating.
  • Wash ginger, kaffir lime leaves, lemongrass, chili, and garlic. Then finely chop ginger, kaffir lime leaves, and lemongrass, slice the chili thinly, and peel and mince the garlic.
• Step 2: Stir-frying the snails:
  • Heat a pan, add cooking oil, wait for the oil to heat up, then add ginger, lemongrass, and garlic and sauté over low heat.
  • Add tomato sauce, season with a bit of salt, fish sauce to the pan, stir well to combine the ingredients.
  • Put the snails into the pan, quickly and evenly stir to coat the snails with the seasoning. Then add 2 bowls of water, cover and wait for it to boil.
  • Note: If you prefer a dry dish, just add 1 bowl of water and stir-fry the snails over low heat.
  • When the pan has been boiling for about 10 minutes, turn off the heat.
• Step 3: Making the dipping sauce:
  • In the recipe for lemongrass stir-fried snails, the dipping sauce will make the dish more flavorful and appealing. Just put all the prepared dipping sauce ingredients into a bowl, stir well, and adjust the seasoning to your taste.
• Step 4: Enjoy:
  • Serve the snails on a plate, when eating, use a toothpick to extract the snail meat from inside, dip it in the dipping sauce and enjoy.
• Finished product requirements: With this lemongrass stir-fried snail recipe, you will have an irresistible dish with a spicy and fragrant taste that is extremely appealing. On rainy, cold days, or weekends, you can make this dish to treat your family and friends.

2. Lemongrass Stir-Fried Conch Snails

Ingredients:

• 1kg conch snails
• 4 lemongrass bulbs
• 2-3 horn peppers
• 1 dried shallot
• 2 large garlic cloves
• Coconut milk
• Fish sauce
• Sesame oil, sugar
• Cooking oil
• Salt, lime juice

Instructions:

• Step 1: Clean the conch snails
• Step 2: Cut the snail meat into bite-sized pieces and marinate with 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 tablespoon sugar
• Step 3: Clean and finely chop lemongrass, dried shallot, and garlic
• Step 4: Heat a pan, add 1 tablespoon cooking oil, over medium heat, wait for the oil to heat up, add chopped dried shallot and garlic, sauté until fragrant, then add the marinated snails with lemongrass and horn peppers, stir-fry over high heat until almost cooked, then add coconut milk, adjust the seasoning to taste, stir quickly and transfer the snails to a plate. Since snails usually cook quickly, just toss them in the seasoning to absorb the flavors

3. Spicy Lemongrass Stir-Fried Rice Field Snails

Rice field snails stir-fried with lemongrass and chili is a popular snack in Hue, more accurately, it's a common dish loved by many for its fatty snail meat, spicy chili, ginger, and fragrant lemongrass, which leaves an unforgettable taste. It's a simple and rustic dish with distinctive delicious flavors that make people want to keep eating, from one snail to another.

Ingredients:

• 2 kg rice field snails
• 4 lemongrass bulbs
• 2-3 horn peppers
• 1 dried shallot
• 2 large garlic cloves
• Coconut water
• Fish sauce
• Sesame oil, sugar
• Cooking oil
• Salt, lime juice

Instructions:

• After buying the snails, soak them in clean water for about 2 hours, then take them out and brush off any remaining mud and sand on the shells.
• Chop 1 shallot, 2 chili peppers, and 2 shallots. For the 4 lemongrass bulbs, finely chop the stems and reserve the leaves for steaming with the snails. Rinse the lime leaves and coriander, then finely chop them. Slice 1/2 ginger.
• Place the rice field snails in a pot with the lemongrass leaves, sliced ginger, 1/2 teaspoon salt, pour about 1 liter of filtered water to cover the snails, and cover the pot. Proceed to steam the snails for about 10 - 15 minutes until boiling, the snails open their mouths, and are cooked. After steaming the snails, rinse them again with water for cleanliness.
• Heat the stove, add 2 tablespoons of cooking oil, when the oil is hot, add chopped shallots, shallots, ginger, and minced chili peppers along with 4 chopped lemongrass stems, fry until fragrant. Add 300ml of filtered water, season with 3 tablespoons of sugar, 1 tablespoon of chili sauce, 3 tablespoons of fish sauce, 1/2 tablespoon of seasoning powder, 1 tablespoon of tamarind juice, then stir well, let the mixture boil and reduce the liquid for about 5 minutes. Now, add the rice field snails and stir-fry evenly for about 7 - 10 minutes until the snails absorb the seasoning, then turn off the heat. Add sliced chili peppers, lime leaves, coriander, and 1 teaspoon of seasoning powder, then stir well for about 2 minutes to finish.

4. Lemongrass Chili Stir-Fried Sweet Snails

Ingredients:

• 700g sweet snails
• 2 chili peppers
• 2 lemongrass stalks
• 1 teaspoon chili paste
• 1 teaspoon sugar
• A handful of cilantro
• 1 teaspoon minced garlic
• A splash of fish sauce
• A pinch of salt, seasoning powder, pepper
• Cooking oil

Instructions:

• Step 1: Clean the sweet snails thoroughly, then soak them in a bowl of rice water, add a few slices of chili, and soak for a few hours to let the snails release any dirt. Pour out and rinse the snails several times until clean.
• Step 2: Clean the lemongrass and chili peppers, slice them thinly. Finely chop the garlic, pick the leaves and young shoots of cilantro, then rinse and drain.
• Step 3: Boil water in a pot, then add the sweet snails and cook until just cooked, then remove.
• Step 4: Place a pan on the stove with 2 tablespoons of cooking oil, when the oil is hot, add minced garlic and sauté until fragrant, then add lemongrass and chili to stir-fry until fragrant.
• Step 5: Transfer all the sweet snails to the pan, season with a splash of fish sauce, chili paste, salt, seasoning powder, pepper, sugar, and stir-fry until the snails absorb the seasoning. Add cilantro and stir once more, then turn off the heat.
• Serve the lemongrass chili stir-fried sweet snails on a plate and enjoy while still hot.

5. Finger Snails Stir-Fried with Lemongrass and Chili

Ingredients:

• 500 grams finger snails
• 5 lemongrass stalks
• 2 chili peppers
• 3 cloves garlic, crushed
• 50 grams butter
• Sugar, cornstarch, seasoning powder

Instructions:

• Clean the finger snails thoroughly, let drain, steam until cooked to reduce moisture when frying for a better texture, then peel and remove the guts. Slice lemongrass and chili peppers.
• Heat the pan, melt the butter, add garlic, wait until the garlic is fragrant and slightly golden, remove some of the garlic. Then add the finger snails to stir-fry.
• Add lemongrass to stir-fry, season with a little seasoning powder, a bit of salt as the snails already have a light salty taste, add some sugar to soften the flavor, stir-fry evenly, then add chili peppers, stir for another 2 minutes, transfer to a plate and serve.

6. Eel Stir-Fried with Lemongrass and Chili

Ingredients:

• 1 kg snails
• 3 stalks lemongrass
• 2 chili peppers
• 3 tablespoons chili powder
• 1 garlic bulb
• Vinegar (a little)
• 2 tablespoons cooking oil
• A dash of fish sauce
• A dash of salt, MSG, pepper

Instructions:

Preparing the snails:

• When you buy the snails, soak them in rice washing water and add 2 sliced chili peppers to help the snails release mud and mucus quickly. Soak the snails in rice washing water for about 3 hours, then pour the snails into another basin and wash them thoroughly.
• Then, put the snails in a large bowl, add about 1 tablespoon of salt, 3 tablespoons of chili powder, and mix well.

Preparing other ingredients:

• Peel and finely chop the garlic, remove the tough outer part of the lemongrass, then wash and crush.

Stir-frying the snails:

• Next, place a pot on the stove, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add finely chopped garlic, crushed lemongrass, sliced chili peppers, and vinegar, and stir well.
• When the ingredients are fragrant, add the snails, then add 3 tablespoons of sugar and stir quickly until the sugar dissolves, the snails absorb the seasoning, this process takes about 10 minutes.
• When the snails are cooked, place them on a plate and enjoy them while still hot, they will be very delicious.

7. Spicy Lemongrass Stir-Fried Snails

Ingredients:

• 300g beef snail meat (shelled)
• 3 stalks lemongrass
• 1/2 chili pepper
• 2 garlic cloves
• 3g ginger
• 2g lime leaves (about 3 leaves)
• 1/2 teaspoon turmeric powder

Instructions:

• Prepare the ingredients:
  • After buying the beef snails, remove the snail guts, leaving only the heads, then wash them thoroughly.
  • Crush and finely chop the lemongrass and garlic.
  • Finely chop the chili pepper.
  • Cut the lime leaves and ginger into small strips.
• Marinate the snails:
  • Marinate the snails with 1 tablespoon of sugar, 1/2 teaspoon of MSG, 1/2 teaspoon of ground pepper, 1 tablespoon of fish sauce, and 1/2 teaspoon of turmeric powder.
  • Mix the snails with the given spices and marinate for about 10 minutes.
• Stir-fry the snails:
  • First, sauté the lemongrass with 1 tablespoon of oil until it turns golden, then add the garlic and sauté for about 30 seconds.
  • Then, add the snails and stir-fry for about 5 minutes, then season again to taste.
  • Continue to simmer over low heat until the snails firm up, the sauce thickens, then add the chili pepper and lime leaves, stir briefly, turn off the heat, and plate.
• Finished product: The plate of spicy lemongrass stir-fried snails has an attractive color and a light fragrance of lemongrass and lime leaves, very tempting. When eaten, the snails are chewy, sweet, and mildly flavored, especially delicious when served with rice.

8. Spicy Chili Lemongrass Stir-Fried Canna Snails

Ingredients:

• 500g canna snails
• 4 spicy chilies (cut into rounds)
• 2 lemongrass stalks (crushed)
• 10g butter
• 1 tablespoon seasoning sauce
• 1 tablespoon fish sauce
• 1/2 tablespoon oyster sauce
• A little sugar
• A little MSG

Instructions:

Prepare the snails

• When buying canna snails, wash them thoroughly with water. Soak the canna snails in cold water with 2 spicy chilies cut into small pieces for 2 - 3 hours to remove dirt, the snails will release some sand, then rinse again with cold water, and drain.

Marinate the snails

• You just need to marinate the snails with 1/2 teaspoon of sugar, 1 tablespoon of seasoning sauce, and a little MSG, mix well so that the snails absorb the seasoning. Marinate the snails for 15 minutes to absorb the flavor.

Stir-fry the snails

• Put the pan on the stove, turn on medium heat, heat the pan and then add the butter, melt the butter and then add the crushed lemongrass stalks and sliced chilies to stir-fry until fragrant.
• Then, add the canna snails to the pan and stir evenly over low heat for about 5 - 10 minutes until the snails are cooked, then turn off the heat.
• Spicy chili lemongrass stir-fried canna snails are delicious with the crispy sweetness of the snails, the fragrant aroma of lemongrass, the spicy taste of chili, dip with lime pepper salt, sweet and sour fish sauce, or green chili salt, it's really wonderful, isn't it!

9. Spicy Lemongrass Stir-Fried Baby Clams

Ingredients:

• 1 kg baby clams
• 8 lemongrass stalks
• 7 bird's eye chilies
• 1 ginger root
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon MSG
• 20 ml cooking oil

Instructions:

Prepare the Ingredients

• Wash the baby clams once with clean water after buying. Then soak the clams in a bowl of rice washing water for about 2 hours to remove impurities.
• Clean the lemongrass, lightly crush the lemongrass heads, then finely chop.
• Wash and drain the bird's eye chilies, then finely chop or use a chili grinder for convenience.
• Peel and finely chop the ginger, leaving about 2 - 3 slices of thinly sliced ginger.

Stir-Fry the Clams

• Bring a pot of water to a boil, then quickly blanch the clams for about 2 minutes, remove and drain.
• Using a non-stick pan, sauté the finely chopped lemongrass with cooking oil until fragrant.
• Next, add 2 slices of ginger, stir quickly and add the blanched clams, along with the other spices: salt, sugar, fish sauce, lemongrass, ginger, and finely chopped chilies. Taste and adjust seasoning!
• Turn off the heat, then transfer the clams to a bowl or a large dish. Serving the baby clams individually - placed in a large dish will enhance the flavor and enjoyment.
• Fresh and delicious baby clams with a rich flavor, combined with the intense spicy aroma of lemongrass and chilies - truly tantalizing to the taste buds!

10. Stir-Fried Jumping Snails with Lemongrass and Chili

Ingredients:

• 1 kg jumping snails
• 3 lemongrass stalks
• 3 chilies
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon MSG
• 20 ml cooking oil

Instructions:

Prepare the Jumping Snails

• Wash the snails and soak them in diluted saltwater for 4 - 5 hours to remove impurities. Then rinse the snails with clean water 2 - 3 times and drain.

Prepare the Other Ingredients

• Clean and chop the lemongrass and slice the chilies.

Stir-Fry the Jumping Snails

• Place the snails in a pot with chopped lemongrass and sliced chilies. Season the snails with 1/4 teaspoon salt and 1 teaspoon sugar. Stir well to let the snails absorb the seasonings.
• Bring the pot of snails to the stove, add about 30ml of water, stir well, cover, and cook for about 10 minutes until the snails are cooked.
• Transfer the cooked snails to a plate and enjoy with family. The snail meat is crispy, sweet, and fragrant with lemongrass aroma. Dip in a bowl of green chili salt for an extra kick.