Top 10 Best Sauteed Snail Recipes

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Ngày cập nhật gần nhất: 15/4/2026

1. Garlic Sauteed Snails

Ingredients: - 250g snails - 2 stalks of fresh lemongrass - 10g dried garlic - 20g cashew oil - 2 spicy peppers - 10g coriander for garnish - 3 tablespoons white sugar - 3 teaspoons ground pepper - 4 tablespoons cooking oil - 3 cloves garlic - 3 tablespoons fish sauce - 3 tablespoons bouillon powder Method: Prepare ingredients: - Choose evenly sized snails. Rinse them with salt water and then with clean water several times. Drain the snails. - Clean and finely chop the garlic, peppers, and lemongrass. - Wash and dry the coriander leaves. Cooking: - Fry half of the chopped garlic until golden brown in cashew oil. Remove and set aside. - Fry the remaining garlic with lemongrass and peppers until fragrant. Add the snails and stir well. - Season to taste with sugar, pepper, fish sauce, and bouillon powder. Add the fried garlic. - Serve the cooked snails on a plate, garnished with coriander leaves and fresh peppers. Serve hot with white rice. No additional dipping sauce is needed as the flavors are rich enough.

Garlic-infused Snail Delight

Tangy Tamarind Snail Stir-Fry

Ingredients:

Half a pound of snails, sourced from seafood markets
Tamarind, either sour or paste, 10g
A variety of greens such as cilantro, garlic, and aged ginger
Fresh lemongrass, 2 stalks
3 tablespoons of white sugar
3 teaspoons of black pepper
4 tablespoons of cooking oil
3 tablespoons of fish sauce
3 tablespoons of seasoning powder

Instructions:Prepping the Ingredients:

Snails inhabit the muddy depths, often harboring bacteria and dirt. Thorough cleaning is essential for a delicious dish. Rinse the snails thoroughly with clean water multiple times.
Soak the snails in rice water overnight to ensure they expel any dirt from their mouths. Alternatively, soaking from morning to evening before cooking works as well. Three effective soaking methods include:
- Utilizing rice water for soaking
- Using a metal basin, immerse the snails along with metal utensils like spoons and ladles
- Or simply soaking the snails in water with sliced chili peppers

Blanching the Snails:

After overnight soaking, rinse the snails again and briefly blanch them. Blanching involves:
Boiling water and adding the snails
Boiling for an additional 3 - 4 minutes, then removing the snails and draining them

Preparing the Tamarind Sauce:

Soak the tamarind in warm water for about 15 minutes until soft. Once softened, mash the tamarind into a paste and strain to extract the juice.
After straining, add fish sauce, sugar, seasoning powder, and chili powder in a ratio of 2:4:1:2:2, then stir well.

Finishing Touches:

Heat 4 tablespoons of cooking oil in a pan. Add minced garlic and sauté until fragrant.
Once the garlic is fragrant, add minced ginger and sliced chili peppers. Stir gently until all ingredients release their aroma. Then pour the prepared tamarind sauce into the pot and bring it to a boil. Taste it once more and adjust if necessary, then add the snails. Stir gently to let the snails soak up the flavors.
When simmering, reduce the heat to let the snails cook thoroughly and absorb the flavors evenly. 5 minutes after sautéing, mix tapioca flour with cold water to dilute, then pour it into the snail pan.
Tapioca flour water helps thicken the tamarind sauce, making it more appealing. When eating the snails, the sauce seeps into the snail meat, enhancing its flavor significantly.
Once the snails are sautéed, transfer them to a plate. Add cilantro and fresh chili peppers for both accompaniment and decoration. Serve the snails while still hot!

Sautéed water spinach with snail nails

Snail nails sautéed with garlic and shrimp paste

Ingredients: - 0.5 kg snail nails - Garlic, shrimp paste - 3 tablespoons white sugar - 3 teaspoons pepper - 4 tablespoons cooking oil - 3 tablespoons fish sauce - 3 tablespoons seasoning powder Instructions: 1. Soak the snail nails in saltwater with lime juice to remove mud. 2. Blanch quickly in boiling water, then remove meat and place in a bowl with a few ice cubes. 3. Finely chop half a pomegranate-sized garlic. Heat oil in a pan and fry the garlic. 4. Add the snail nails and sauté. 5. Take a spoon of shrimp paste, 2 small spoons of fish sauce, 1 spoon of sugar, a little seasoning powder, mix in a bowl, then pour into the snails in the pan. 6. Stir the snails evenly to absorb. Serve on the table with green pepper salt or spicy fish sauce.

Garlic and shrimp paste sautéed snail nails

Sautéed snail nails with lemongrass and chili

Ingredients: - 500g snail nails - 5 lemongrass stalks - 2 horn peppers - 3 cloves of crushed garlic - 50 grams of butter - 3 tablespoons white sugar - 3 teaspoons pepper - 4 tablespoons cooking oil - 3 tablespoons fish sauce - 3 tablespoons seasoning powder Instructions: 1. Clean and drain the snail nails, steam until cooked to reduce moisture for a better sauté, then peel and remove the guts. Slice the lemongrass. 2. Heat the pan, melt the butter, then add the garlic, wait for the garlic to release its aroma and turn slightly golden, remove some garlic. Then add the snail nails to sauté. 3. Add the lemongrass to sauté, season with a little seasoning powder, a pinch of salt because the snails already have a slight salty taste, add a little more sugar to soften the taste, sauté evenly then add the chili, stir for another 2 minutes, then transfer to a plate and enjoy.

Spicy Lemongrass Chili Stir-fried Snail Nails

Korean-style Spicy Stir-fried Snail Nails

Ingredients: - 1/2 kg snail nails - 5 dried chili peppers - 75g unsalted butter - 1/2 cup water - 3 tablespoons tomato paste - 2.5 tablespoons Korean chili paste - 2 tablespoons chili paste - 2 tablespoons honey - 1.5 tablespoons seasoning powder - 2 tablespoons sugar - 1 teaspoon MSG - Lemongrass, white wine - Cooking oil - Minced purple onion - Minced chili garlic Instructions: 1. Clean the snails, steam with lemongrass and white wine to remove fishy smell. Steam for about 7 - 10 minutes, then drain. 2. Spicy chili mixture: sauté minced purple onion, minced garlic, minced chili garlic, dried chili peppers, and 75g unsalted butter, add 1/2 cup water. 3. Season with 3 tablespoons tomato paste, 2.5 tablespoons Korean chili paste, 2 tablespoons chili paste, 2 tablespoons honey, 1.5 tablespoons seasoning powder, 2 tablespoons sugar, 1 teaspoon MSG. 4. Stir-fry the snails over high heat for 10 - 20 seconds, then turn off the heat.

Korean-style Spicy Stir-fried Snail Nails

Steamed Snail Nails with Lemongrass, Chili, and Lime Leaves

Ingredients: - 500g snail nails - 1 lemongrass stalk - 2 chili peppers - 10g lime leaves - 1 ginger root - 3 tablespoons white sugar - 3 teaspoons pepper - 4 tablespoons cooking oil - 3 garlic cloves - 3 tablespoons fish sauce - 3 tablespoons seasoning powder Instructions: 1. Soak the snails in rice washing water with a few chili peppers to remove sand. 2. Wash the snails several times and put them in a pot to boil. Add 2 smashed lemongrass stalks and a few lime leaves. When boiling, turn off the heat when the snails are cooked. 3. Crush ginger with chili and a little sugar to make dipping sauce. Add fish sauce, boiled water to cool down, and a little lime for quality ginger fish sauce.

Steamed Snail Nails with Ginger and Lemongrass

Stir-fried Snail Nails with Pork Fat and Shallots

Ingredients: - 500g snail nails - 5 stalks of spring onion - 2 bulbs of shallots - 3 chili peppers - 2 tablespoons cooking oil - 2 teaspoons seasoning powder - 1/2 teaspoon MSG Instructions: 1. Clean the spring onion, chop finely, separate the white part and the green part. Peel and thinly slice the shallots. 2. To remove sand and fishy smell from the snails, soak them in water with 3 chili peppers for about 30 minutes, then remove and rinse thoroughly. 3. Boil water in a pot, blanch the snail nails for about 5 minutes, then remove and drain. 4. Making stir-fried snail nails with pork fat and shallots: - Heat 2 tablespoons of cooking oil in a pan over medium heat, add the thinly sliced shallots and chopped white part of the spring onion, stir-fry until fragrant. - Next, add the blanched snail nails and stir-fry for about 3 minutes until the snails are firm. Then season with 2 teaspoons of seasoning powder, 1/2 teaspoon of MSG, stir continuously for about 2 minutes for the snails to absorb the seasoning. - Taste and adjust seasoning as needed, then add the chopped green part of the spring onion, quickly stir for a moment, then turn off the heat. Result: - With these simple steps, you have a delicious and appealing dish of stir-fried snail nails with pork fat and shallots. - The snail meat is cooked just right to retain its crispiness and natural sweetness, combined with the pork fat and shallots which are both rich and aromatic, seasoned with flavorful spices.