Top 10 Most Delicious Dishes Made from Turban Snails

Turban Snails Stir-fried with Garlic Butter is the perfect combination of sweetness from the snail meat, creaminess of butter, and aroma of garlic, creating an unforgettable harmony of flavors.

Ingredients:

• 500g Turban Snails
• Butter, Garlic
• Lime, chili, coriander, cooking oil, sugar, seasoning powder

Instructions:

• Step 1: Clean the Turban Snails, blanch them briefly, then drain
• Step 2: Peel and finely chop the garlic, sauté with cooking oil over medium heat. When the garlic turns light golden, add a teaspoon of sugar, stir until the garlic starts to turn crispy and golden, then turn off the heat
• Step 3: Remove the fried garlic to a separate bowl. Put the butter in the pan and cook until melted, add the snails and stir-fry together, add seasoning powder, sugar, and a little filtered water, stir until the snails absorb the seasoning evenly
• Step 4: Add half of the fried garlic back into the pan with the snails, then turn off the heat
• Step 5: Transfer the snails to a plate, garnish with coriander, and sprinkle the remaining half of the fried garlic on top to complete

Spicy Satay Stir-fried Turban Snails is one of the top favorites among seafood enthusiasts on chilly days. The sweet, crunchy, fragrant turban snail meat combined with the spicy and flavorful satay sauce is enough to make anyone drool. The method of making satay stir-fried turban snails may be a bit more complex than steaming, but in return, you get to enjoy a completely different flavor profile.

Ingredients:

• 500g Turban Snails
• Rice washing water
• Chili, ginger, garlic, satay sauce, sugar wine, soy sauce

Instructions:

• Step 1: Soak the turban snails in rice washing water, add chili, and soak for 1-2 hours to remove any remaining dirt in the snail's intestine.
• Step 2: Parboil the snails with a spoon of salt (boil for 3-5 minutes)
• Step 3: Heat a pan, add cooking oil, sauté the mixture of ginger, garlic, and finely chopped chili until fragrant. Add 2 tablespoons of satay sauce and stir well.
• Step 4: Drain the parboiled snails and add them to the pan, stir to let the spices infuse into the snails.
• Step 5: Add 1 tablespoon of wine, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and 1/2 bowl of water to the snail pan.
• Step 6: Stir until the snails boil, then simmer for another 1-2 minutes for the snails to absorb the flavors. Serve the satay stir-fried turban snails immediately without needing additional dipping sauce.

Since this type of snail is already delicious on its own, the simplest way to cook turban snails into a delicious dish is to steam them with lemongrass. This method is quick and ensures the perfect crunchiness along with the enticing aroma of turban snails. Moreover, savoring the snail broth is delightful and comforting on cold days.

Ingredients:

• Turban snails
• Lemongrass, bird's eye chili

Instructions:

• Wash the turban snails and soak them in saltwater to remove sand. Soak for about 50 minutes.
• Wash the lemongrass, cut into sections, and crush.
• Cut the bird's eye chilies into pieces.
• Put water and turban snails into a pot, add the crushed lemongrass. Turn on high heat and cover with a lid.
• When the snail pot boils, stir well to ensure the snails are cooked.
• Add the chilies and cover to simmer for an additional 2 - 3 minutes before turning off the heat.
• Transfer the snails to a plate, and serve the snail broth in a bowl for sipping.
• Steamed turban snails with lemongrass are often served with ginger fish sauce, green peppercorn salt, or chili lime salt.

For seafood lovers, everyone enjoys grilled turban snails because this dish preserves the original flavor of turban snails. When grilled to perfection, the snail meat becomes crispy and retains its sweetness, combined with the aroma of the snail mingled with the charcoal, creating an irresistibly delicious experience. Sitting around, nibbling on grilled turban snails, and chatting makes for a wonderful time.

Ingredients:

• Turban snails
• Ginger
• Lemongrass, chili

Instructions:

• When purchasing turban snails, soak them in a basin of water with chili and salt to remove impurities from the snails. Alternatively, use saltwater. Soak the snails for about 50 minutes, then rinse them thoroughly several times and drain.
• Prepare a charcoal grill. Once the charcoal is glowing red, place the snails on the grill rack for grilling. If you notice the snail shells opening up and the snails emitting a fragrant aroma, it means they are cooked.
• After the snails are cooked, remove them from the grill and serve with green peppercorn salt or chili lime salt.
• Note that since it's grilled, there's no need to marinate the snails beforehand. Just select fresh turban snails of medium size, and they'll be delicious when grilled.

If you want to prepare turban snails for kids or for those who can't handle spicy food, try making tamarind stir-fried turban snails. The sweet and sour taste of this dish stimulates the taste buds, making it irresistibly delicious for everyone. The cooking method and ingredients are simple and easy to follow.

Ingredients:

• Turban snails
• Tamarind sauce
• Essential spices: sugar, salt, garlic, fish sauce, chili, chili powder, etc.

Instructions:

• Soak the turban snails in water with chili and salt to remove any impurities. Soak for about 50 minutes, then rinse the snails thoroughly.
• Dilute the tamarind sauce with some water to reduce its thickness.
• Peel and crush the garlic, wash and finely chop the spring onions.
• Heat a pan, sauté the garlic until fragrant, then add the tamarind sauce and bring to a boil. Then add the turban snails and spices: salt, sugar, fish sauce, chili powder. Reduce the heat, taste and adjust the seasoning.
• Simmer until the sauce thickens and the flavors are absorbed, then turn off the heat. The dish is now ready to serve.
• Tamarind stir-fried turban snails can be enjoyed with hot rice or bread.

If you're wondering how to make delicious dishes with turban snails, then the answer must include salt and chili stir-fried turban snails. This dish is always listed on the menu of snail restaurants. The spicy salty crust outside the snail shell combined with the fresh sweet snail meat inside makes everyone fall in love. You can also buy fresh turban snails to cook up this enticing dish at home.

Ingredients:

• Turban snails
• Spicy chili
• Ground chili
• Essential spices such as: salt, seasoning powder, sugar, MSG, etc.

Instructions:

• Start by soaking the turban snails with spicy chili and salt to remove any impurities. Soak for about 50 minutes, then rinse the snails thoroughly.
• Boil a pot of water, add seasoning powder and sugar. Then when the water boils, add the turban snails and boil for about 2 minutes. When you see the snail shells peel off, it means they're cooked. Remove the snails and drain them.
• Heat a pan, then add salt, ground chili, seasoning powder, MSG, and water to boil. Stir well to mix the seasonings.
• Next, add the cooked turban snails. Turn up the heat to stir-fry. When you see the salt sticking to the snail shells, reduce the heat and stir until dry. When a thin layer of salt sticks to the snail shells, turn off the heat and your dish is ready.

Another tantalizing recipe Mytour wants to share with you in this article is Turban Snails in Salted Egg Sauce, one of the most flavorful and aromatic ways to prepare turban snails.

Ingredients:

• 400g Turban snails
• Ginger, salt, sugar, minced garlic, cooking oil, chili
• Salted egg yolks
• White wine, butter

Instructions:

• Step 1: Clean and soak the turban snails in rice water and chili to remove sand
• Step 2: Boil a pot of water with ginger slices and a teaspoon of salt for 10 minutes, then remove and drain the water
• Step 3: Rinse the salted egg yolks with white wine, then steam until cooked. Once cooked, mash the yolks with a fork
• Step 4: Heat a pan with cooking oil and sauté minced garlic until fragrant and golden. Add the steamed salted egg yolks, then add 1/2 cup of water, 2 tablespoons of sugar, 1 tablespoon of fish sauce, butter, and a few slices of chili. Stir over low heat until the sauce thickens slightly.
• Step 5: Add the turban snails to the pan, stir-fry for 2-3 minutes, then turn off the heat. Transfer the snails to a plate, garnish with cilantro.

Indulge in the delightful flavor of Stir-Fried Turban Snails with Corn, a dish that combines the unique taste of corn kernels with fresh and delicious turban snails. The crispiness of fresh turban snails pairs perfectly with the tender, sweet corn kernels stir-fried to perfection. Enjoy the rich aroma of butter and the distinctive fragrance of spicy garlic and chili. This dish is perfect for gatherings with friends, offering an irresistibly enticing culinary experience.

Ingredients:

• 400g Turban snails
• 1 Corn cob
• 1 Ginger
• 1 tablespoon minced garlic
• 1 tablespoon minced chili
• 40g Butter

Instructions:

• Preparation: Soak the turban snails in rice water with chili for 2 - 3 hours to remove any sand inside. Then, rinse them with clean water. Peel and separate the corn kernels.
• Blanch the snails: Place the snails in a pot of boiling water with a pinch of salt and a few slices of ginger. Boil for about 5 minutes, then remove and drain. Note: Do not add too much ginger as it may make the snails bitter. Skim off the foam regularly while boiling to keep the snails clean and tasty. Avoid stirring the snails too often. When adding the snails to the boiling water, wait until the water boils again before stirring to ensure all the foam is removed uniformly.
• Stir-fry: Add butter to a pan and stir until melted. Sauté the minced garlic and chili until fragrant and golden. Once fragrant, you can add the corn kernels and stir-fry briefly. Then, add all the turban snails, season with 2 tablespoons of fish sauce, 1 tablespoon of sugar, stir-fry until the corn kernels are tender, then turn off the heat.
• Finished dish: Enjoy the fresh and delicious turban snails paired with the sweet corn kernels, stir-fried to perfection. Experience the rich aroma of butter and the distinctive fragrance of spicy garlic and chili. Give it a try!

9. Garlic Fried Turban Snails

Garlic fried turban snails are among the most beloved snail dishes, known for their intoxicating aroma and rich, enticing flavor. However, not everyone knows how to make this dish perfectly. So, let's find out how to make super delicious and simple garlic fried turban snails in the following article!

Ingredients:

• 1kg Turban snails
• Garlic
• Chili
• Lime leaves
• Sugar, salt, fish sauce, chili powder

Instructions:

• Select and prepare the turban snails: When choosing snails, touch the mouth of the snail to select fresh ones. Fresh snails will retract their scales and close their mouths. Snails that emit a foul odor, have retracted scales, and exude mucus are dead or old snails. Then, when you bring them home, rinse the snails thoroughly with water, then soak them in rice water with a few slices of chili. Soak the turban snails for about 3 - 4 hours to remove dirt and sand, then drain the snails.
• Prepare other ingredients:
  • Peel and finely chop the garlic.
  • Rinse the chili and remove the seeds, then finely slice.
  • Rinse the lime leaves and cut into small strips.
  • Mix the marinade for the snails.
• Prepare the marinade: Put sugar in a bowl, then add 1/2 of the chopped garlic and finely sliced chili, then mash these ingredients together. Then, add fish sauce and stir until the sugar is completely dissolved. Note: Adjust the amount of sugar and fish sauce to taste and enough to marinate all the snails.
• Marinate the snails: Put the drained snails into the garlic-chili-fish sauce mixture, then mix these ingredients together and marinate for about 15 minutes for the snails to absorb the seasoning.
• Cook garlic fried turban snails: Put the remaining chopped garlic in a pan and sauté until golden and crispy, then add the marinated turban snails. Next, add 1/2 teaspoon of chili powder and stir-fry vigorously over high heat for about 10 minutes. Then, season again to taste, then stir-fry for a few more minutes before turning off the heat.
• Finish: Finally, sprinkle the cut lime leaves evenly over the top, then transfer the turban snails to a plate and enjoy.

10. Turban Snails Sautéed with Garlic and Lime Leaves

This dish, when prepared, will have a gentle refreshing scent of lime leaves, while the sweet and crispy snail meat absorbs the spicy taste of chili and rich spices. With this sautéed turban snails dish, housewives should choose to prepare it on cold rainy days, ensuring that the dish will make family meals more impressive and delicious.

Ingredients:

• 1kg turban snails: prepared by soaking in rice water
• 2 chili peppers, 5 cloves garlic, finely chopped
• 1/2 teaspoon chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• A few lime leaves, finely sliced

Instructions:

• Step 1: Steam the turban snails briefly and let them drain.
• Step 2: Prepare the fish sauce mixture consisting of chopped garlic, chopped chili, chili powder, and sugar. Use this mixture to marinate the snails for about 15 minutes.
• Step 3: Stir-fry all the garlic until fragrant. Then, remove half of the fried garlic into a bowl and set aside. Next, stir-fry the snails over high heat. Stir quickly and evenly. Season again, sprinkle with lime leaves, and turn off the heat when the snail liquid starts to dry up. Transfer the snails to a plate, garnish with a few sprigs of coriander, and enjoy!