Top 10 Best Stir-Fried Snail Recipes

Ingredients:

• 1 kg rice snails
• 3 stalks lemongrass
• 2 chilies
• 300 ml coconut milk
• 1 tablespoon cooking oil
• A little rice washing water

Instructions:

• Prepare the snails:
  • To clean the snails, soak them in rice washing water with a few slices for 15 minutes to remove any sand and impurities. Rinse the snails 2-3 times with fresh water and drain.
• Prepare other ingredients:
  • Wash the lemongrass, chop the roots finely, and cut the tops into pieces about the length of a finger.
  • Slice the chilies into bite-sized pieces.

• Stir-fry the snails:
  • Add 1 tablespoon of cooking oil to a pan. Once the oil is hot, add the chopped lemongrass and fry until fragrant. When the lemongrass turns golden, add the rice snails and stir-fry for 5 minutes.
  • Next, add the lemongrass tops, stir for another 3 minutes, and pour in the coconut milk. When the coconut milk starts to boil, add the chilies and stir-fry for an additional 2 minutes to finish the dish.

• Final dish:
  • The aroma of coconut milk stir-fried rice snails is incredibly enticing, with a slight richness from the coconut milk and the aromatic lemongrass enhancing the flavor.
  • The rice snails soak up the coconut milk perfectly, becoming tender, slightly chewy, and sweet. This is a simple stir-fry, yet it is irresistibly delicious.

This dish, when cooked, has the refreshing aroma of kaffir lime leaves, while the snail meat is sweet and crunchy, fully absorbing the spicy flavor of chilies and other rich seasonings. This garlic stir-fried snail dish is perfect for cool, rainy days, ensuring a memorable and delicious meal for the family.

Ingredients:

• 1 kg fragrant snails: cleaned by soaking in rice washing water
• 2 chilies, minced
• 5 garlic cloves, minced
• 1/2 teaspoon chili powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• A few kaffir lime leaves, finely shredded

Instructions:

• Step 1: Steam the snails briefly and drain them.
• Step 2: Mix a dipping sauce with minced garlic, minced chilies, chili powder, and sugar. Use this mixture to marinate the snails for about 15 minutes.
• Step 3: Fry the garlic until fragrant. Set aside half of the garlic for later. Add the snails to the pan, stir-fry over high heat. Stir quickly and evenly. Adjust the seasoning, sprinkle kaffir lime leaves, and turn off the heat when the snail juice begins to reduce. Serve the snails on a plate, garnish with a few fresh herbs, and enjoy!

Ingredients:

• Medium-sized snails
• Shallots, ginger, garlic
• Both dried and fresh chilies
• Black pepper
• Fish sauce
• White wine
• Sugar
• Vinegar
• Chili sauce

Instructions:

• Step 1: Clean the snails and soak them for a day in rice washing water. Afterward, rinse them and cut off the snail tails.
• Step 2: Slice the garlic, cut the shallots into pieces, slice the ginger, and chop the fresh chilies into small pieces.
• Step 3: Sauté garlic and ginger until fragrant, then add black pepper and stir. Add the snails, then season with fish sauce, white wine, sugar, chili sauce, and vinegar, stirring well.
• Step 4: After about 15 minutes, add dried chilies, then fresh chilies and stir-fry until cooked.
• Step 5: Finally, add chopped scallions, stir for 1-2 more minutes, then turn off the heat.

The coconut stir-fried snails offer an incredibly delicious taste, created by the combination of the tender snails and the rich spices blending perfectly with the sweet, creamy coconut milk. This dish is a beloved choice at seafood restaurants, often drawing many customers due to its mouthwatering appeal.

Ingredients:

• 1 kg of snail tails removed
• 1/2 coconut
• 5 lemongrass stalks
• 1 tablespoon minced garlic
• Fresh herbs like cilantro, chili, and Vietnamese coriander
• 1 teaspoon salt
• 1 teaspoon seasoning powder
• 4 teaspoons sugar

Instructions:

• Step 1: After trimming the snails, soak them in clean water with a few chili slices. Wash and set aside to drain.
• Step 2: Grate the coconut and extract 700 ml of coconut milk. Add salt, sugar, and seasoning powder to the coconut milk and mix well.
• Step 3: Sauté the garlic and lemongrass in oil until fragrant. Then, add the coconut milk and snails. Stir-fry over high heat for 3-4 minutes until the coconut milk comes to a boil and the dish is cooked through.

This tamarind stir-fried snail dish brings together the tangy flavor of tamarind, the sweet and spicy kick of sugar and chili powder, and the savory seasoning, complemented by the firm, sweet snail meat. It's an impressive dish that's surprisingly simple to prepare.

Ingredients:

• 1 kg of snails soaked in rice water
• 1/2 packet of tamarind mixed with hot water, then strained
• 3 teaspoons sugar, 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 teaspoon minced chili
• 1 teaspoon minced garlic
• 1 teaspoon monosodium glutamate
• 1 teaspoon chopped green onions

Instructions:

• Step 1: Sauté garlic until fragrant, then add the tamarind juice and stir-fry. Once it starts boiling, add the snails and season with sugar, salt, chili, and MSG.
• Step 2: Stir-fry until the tamarind sauce thickens, then turn off the heat.

Ingredients:

• 500 grams of razor clams
• 5 stalks of lemongrass
• 2 bird's eye chilies
• 3 garlic cloves, crushed
• 50 grams of butter
• Sugar, seasoning powder, and MSG

Instructions:

• Thoroughly clean the razor clams, steam them lightly to remove excess water, then peel and discard the shells. Slice the lemongrass and chilies.
• Heat the pan, melt the butter, and sauté the garlic until fragrant and slightly golden. Remove a little garlic for garnish, then add the clams to stir-fry.
• Add the lemongrass and season with a pinch of MSG, a dash of salt (as the clams already have a natural brininess), and a bit of sugar to soften the taste. Stir-fry and toss in the chilies, then cook for another 2 minutes before serving.

Spicy butter-fried horse conch is a dish with the heat of chili and the fragrant aroma of butter, which infuses into each piece of snail. The intoxicating smell alone is enough to make anyone fall in love with this dish.

Ingredients:

• 500g fresh horse conch (prepared using one of the three methods above)
• 1 teaspoon of vegetable butter (melted)
• 1 teaspoon each of minced garlic and chili powder
• Seasoning: salt, sugar, seasoning powder, and oil

Instructions:

• Step 1: Sauté garlic in hot oil until fragrant, then add chili powder and stir until the color turns a vibrant red.
• Step 2: Add the horse conch to the pan and stir quickly. Once you smell the aroma, add the melted butter and continue stirring. Adjust the seasoning to taste, then remove from heat.

Ingredients:

Stir-Fried Snails:

• 1 kg of bamboo snails
• 3 stalks of lemongrass
• Leaves of kaffir lime, chili, garlic, ginger
• Seasonings: cooking oil, salt, pepper, sugar, tomato sauce

Dipping Sauce:

• 2 tablespoons of fish sauce
• 1/2 tablespoon of cooled boiled water
• 1/2 lime
• 1 sliced chili
• 1/2 tablespoon of sugar
• Minced garlic and ginger

Instructions:

• Step 1: Prepare the ingredients:
  • Soak the snails in rice water for 1-2 hours to help them expel dirt. Rinse thoroughly several times. Then, cut off the pointed tip of the snails for easier extraction of the meat later.
  • Wash ginger, kaffir lime leaves, lemongrass, chili, and garlic. Cut the ginger, kaffir lime leaves, and lemongrass into small pieces, slice the chili thinly, and finely chop the garlic.

• Step 2: Stir-frying the snails with lemongrass and chili:
  • Heat a pan and add oil. When the oil is hot, sauté ginger, lemongrass, and garlic on low heat until fragrant.
  • Add tomato sauce, season with a bit of salt and fish sauce, and stir to combine the ingredients.
  • Add the snails to the pan and stir quickly, ensuring the seasoning coats each snail. Then, add 2 cups of water and cover the pan, waiting for it to boil.
  • Note: If you prefer a drier dish, only add 1 cup of water and stir-fry the snails on low heat.
  • After boiling for about 10 minutes, turn off the heat.
• Step 3: Prepare the dipping sauce: In this recipe, the dipping sauce adds an extra layer of flavor. Mix all the dipping sauce ingredients in a bowl, taste, and adjust the seasoning as desired.

• Step 4: Serve:
  • Scoop the snails into a bowl, use a toothpick to extract the meat, dip it in the sauce, and enjoy!

• Desired outcome: By following this recipe, you'll create a dish that's irresistible, with a spicy kick and aromatic flavors that are sure to wow your guests. This dish is perfect for rainy days, chilly evenings, or weekend gatherings with family and friends.

Ingredients:

• 500g of razor clams (available at seafood markets)
• 10g of tamarind pulp or tamarind concentrate
• Herbs such as Vietnamese coriander, garlic, ginger
• 2 stalks of fresh lemongrass
• Common seasonings: seasoning powder, chili powder, tapioca starch, fish sauce, sugar

Instructions:

• Step 1: Prepare the ingredients:
  • Since clams live in the muddy bottoms of water bodies, they tend to harbor dirt and bacteria. To clean them properly, rinse thoroughly under running water, then soak them in rice water overnight or from morning to evening to expel any dirt. Some common methods include soaking the clams in rice water or using metallic utensils like spoons to aid in the cleaning process. Adding a few chili slices to the soaking water can help with the cleaning.

• Step 2: Pre-cook the clams:
  • After soaking, rinse the clams one more time and then briefly boil them. Bring water to a boil, add the clams, and cook for 3-4 minutes. Once done, drain the clams well.
• Step 3: Prepare the tamarind sauce:
  • Soak the tamarind in warm water for about 15 minutes until it softens. Use a spoon to mash the tamarind, then strain it to extract the juice. Add fish sauce, sugar, seasoning powder, and chili powder to the tamarind juice in a ratio of 2:4:1:2:2 and stir well.
• Step 4: Finish the dish:
  • Heat 4 tablespoons of cooking oil in a pan. Sauté minced garlic until fragrant, then add sliced ginger, garlic, and chili. Stir-fry until the ingredients release their aroma. Pour in the tamarind sauce mixture and bring it to a boil. Taste and adjust the seasoning. Then, add the pre-cooked razor clams and stir well to coat them with the sauce. Reduce the heat to ensure the clams cook thoroughly and absorb the flavors. After 5 minutes of stir-frying, mix some tapioca starch with cold water and pour it into the pan to thicken the sauce. The starch will help create a rich, flavorful sauce that clings to the clams. Once done, transfer the clams to a plate and garnish with fresh Vietnamese coriander and chili. Serve the dish hot for the best experience!

Ingredients:

• 1kg of apple snails
• Tamarind pulp
• Garlic, ginger, lemongrass, chili
• Cornstarch or tapioca flour
• Vietnamese coriander
• Seasonings: seasoning powder, sugar, salt, garlic

Instructions:

• Step 1: Prepare the ingredients:
  • Clean the snails thoroughly by soaking them in rice water or in a metal container for about 1 hour to remove the dirt and impurities.
  • Rinse the snails again 1-2 times and then boil them for about 5 minutes. Drain the snails and let them dry naturally.
  • If you have tamarind paste, simply mix it with a bit of water. For fresh tamarind, refer to the method used for the tamarind preparation in the previous recipe.
  • Peel and mince the garlic, ginger, lemongrass, and chili.
• Step 2: Stir-fry the snails:
  • Heat a pan with some oil and sauté the minced garlic until fragrant. Then add the minced lemongrass, ginger, and chili. Stir-fry until everything is aromatic.
  • Pour in the tamarind juice and cook for a few minutes. Add half a cup of cornstarch mixed with water. Stir gently to prevent the starch from clumping at the bottom of the pan. Wait until the tamarind sauce thickens, then add the snails.
  • Simmer for about 10 minutes on low heat. Adjust the seasoning with fish sauce, seasoning powder, monosodium glutamate, and sugar to taste.
  • Serve the snails on a plate and enjoy with your family. Remember, the dish is best enjoyed while still hot!