Top 10 Delicious and Tempting Dishes Made from Sea Urchins

Ingredients:

• 2 packs of noodles
• 1kg of sea urchins
• 200g of water spinach
• 20g minced garlic
• 50g of onions
• 20g of green chili
• 20g chopped chili
• 2 stalks of lemongrass
• 3-4 red chilies
• 1 small piece of ginger
• Seasoning: Fish sauce, sugar, oyster sauce, chili sauce, satay, chili powder, 2 tablespoons of cooking oil, margarine
  150ml water
• Tools: Spoon, pan, brush

Instructions:

• Step 1: Prepare and boil the sea urchins:
  • After buying the sea urchins, use a brush to clean the shells, then boil them with 1 slice of ginger, 2 stalks of lemongrass cut diagonally, and 150ml of water. Boil for around 20 minutes, then remove the sea urchins, wash the meat with cold water, and let it drain. After that, slice the meat thinly into bite-sized pieces.

• Step 2: Prepare the other ingredients:
  • Boil 2 packs of noodles for about 20 seconds, then drain. Make sure to cook the noodles al dente, as you'll stir-fry them with the sea urchins later.
  • Remove the leaves of the water spinach, wash them thoroughly, and cut them into 5cm pieces.
  • Peel the onions and cut them into bite-sized pieces. Wash and remove the stems from the chilies.
• Step 3: Make the sauce:
  • Heat 2 tablespoons of cooking oil in a pan, add the chopped onions and minced garlic, and stir-fry until fragrant. Then add the green chilies, fish sauce, sugar, oyster sauce, chili sauce, satay, chili powder, and chopped red chili. Stir everything until the seasonings dissolve. Cook until the sauce thickens slightly.

• Step 4: Stir-fry the ingredients:
  • Once the sauce thickens, add the sea urchins and stir-fry for about 3-4 minutes until the flavors are absorbed. Then add the water spinach and stir-fry until it wilts. Add the boiled noodles and stir-fry quickly to ensure all ingredients are evenly cooked, keeping the noodles crunchy. Once the noodles begin to separate, turn off the heat. Garnish with a few red chilies for decoration!
  • Note: You can substitute cooking oil with margarine for a richer flavor, which will also be better for your health.
• Final result: The stir-fried sea urchins with water spinach is now ready. The noodles are perfectly cooked, maintaining their chewy texture, while the sea urchin meat remains crisp and blends beautifully with the sweet, flavorful water spinach. You will find yourself addicted to this dish. It can be enjoyed as a snack or a full meal!

Ingredients:

• 2 sea snails
• 300g bok choy
• 6 slices of carrot (decorative cut)
• 10 shiitake mushrooms
• 30g garlic (crushed)
• 1 tablespoon oyster sauce
• 1/2 tablespoon cooking oil
• 1.5 tablespoons rice vinegar
• Common seasonings: sugar, salt, pepper, seasoning powder

Instructions:

• Prepare the sea snails:
  • Soak the sea snails in water mixed with rice vinegar for an hour to remove sand, slime, and dirt.
  • Boil water over medium heat, then add 1 teaspoon of salt and 1/2 tablespoon of rice vinegar.
  • Once the water boils, add the sea snails and cook for 20 minutes to eliminate the fishy smell.
  • Remove the snails from the pot, rinse with cold water, and extract the meat.
  • Cut the sea snail meat into thin, bite-sized pieces.

• Prepare the other ingredients:
  • Wash the shiitake mushrooms and soak them in water for 30 minutes, then drain.
  • Cut off some of the leaves of the bok choy, wash thoroughly, and set aside.
  • Boil water with 1 teaspoon of salt, then add the decorative carrot slices, followed by the bok choy, and cook for just 1 minute.
  • After 1 minute, remove the carrots and bok choy, and immediately place them in ice water to maintain their crispness, then drain.
• Season the sea snails and shiitake mushrooms:
  • In a bowl, mix the shiitake mushrooms and sea snail meat, seasoning with 1/2 teaspoon of pepper and 1 teaspoon of seasoning powder, then stir well.
• Stir-fry the ingredients:
  • Heat a pan and add 1/2 tablespoon of oil over medium-high heat.
  • Once the oil is hot, add the crushed garlic and fry until golden and fragrant.
  • Next, add the seasoned sea snail meat and shiitake mushrooms and stir-fry for about 1 minute, then transfer to a plate.
  • In the same pan, add the bok choy and carrots, stir-frying quickly, then return the mushrooms and sea snail meat to the pan.
  • Add 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 tablespoon of rice vinegar, 2 tablespoons of water, and stir-fry for about 1 minute for the flavors to combine, then turn off the heat.
• Finished dish: Serve the bok choy stir-fried with shiitake mushrooms and sea snails. The bok choy is sweet and crisp, paired with the chewy and tender sea snail and mushrooms. This dish is perfect when served with hot rice!

Ingredients:

• 1 conch (500g)
• 100g pork belly
• 1 guava
• Lemongrass, chili, rare chili, ginger, garlic, celery, shallots
• Fried shallots, roasted peanuts, toasted sesame seeds
• Vinegar, chili sauce, sugar powder, fish sauce, sugar, salt
• Tools: Pot, pan, bowl, spoon, knife, ...

Steps:

• Step 1: Preparing the conch:
  • To clean the conch, soak it in rice water for 1-2 hours, and add a metal knife to help it release any dirt. After that, rinse it clean with water.
  • Put 2 stalks of smashed lemongrass, 1 sliced ginger, and 1 tablespoon of vinegar in a pot of water, then add the conch and cook for 10 minutes. After 10 minutes, remove and rinse the conch again with water to cool it down.
  • Finally, remove the meat from the conch and cut it into bite-sized slices.
• Step 2: Prepare the other ingredients:
  • Clean the guava seeds and slice it into thin strips.
  • Wash and thinly slice the celery, shallots, and chili. Chop the cilantro leaves. Mince the ginger, garlic, rare chili, and lemongrass.
  • Rinse and cook the pork belly, then chill it in cold water before slicing it into small pieces.
• Step 3: Make the dressing:
  • Heat a pan and add 2 tablespoons of fish sauce, 2 tablespoons of sugar, and cook until dissolved. Turn off the heat.
  • Add minced ginger, garlic, and chili to the fish sauce, then stir in 3 tablespoons of rice vinegar, 1/2 teaspoon of sugar powder, and 1 tablespoon of chili sauce. Stir well.
• Step 4: Stir-fry the conch:
  • Heat a new pan, add 1 tablespoon of cooking oil and 1 tablespoon of minced lemongrass. Add the sliced conch and stir-fry on high heat for 3-5 minutes until fragrant, then remove it from the heat and set it aside.
  • Next, add 2 tablespoons of the prepared dressing to the conch in the bowl and mix well to let the flavor absorb.
• Step 5: Mix the Guava Salad with Conch:
  • In a large bowl, add: guava, cooked and sliced pork belly, celery, chili, shallots, cilantro, conch, salad dressing, 1 tablespoon of roasted sesame seeds, 1 tablespoon of fried shallots, 1 tablespoon of roasted peanuts, and mix thoroughly until well combined. Your salad is now ready to serve!
• Completed: The Guava Salad with Conch offers a delightful mix of fresh and crispy conch meat, the subtle tang of guava, a hint of spice, and the savory taste of the dressing, making it an incredibly delicious dish.

Ingredients:

• 500g of sea snails
• 500g of water spinach
• Garlic, lemongrass, shallots, ginger
• Salt, monosodium glutamate, pepper, sugar, cooking oil

Instructions:

• Choose fresh and healthy sea snails. After purchasing, clean the snails and soak them in rice water with some chili slices to remove dirt and impurities.
• Next, boil the sea snails with cut and smashed lemongrass. Once boiled, remove the snail meat while keeping the shells intact. Slice the meat thinly and marinate it with seasoning, monosodium glutamate, sugar, and stir well to absorb the flavors.
• Pick the leaves from the water spinach and discard the tough stems. Soak the spinach in a diluted saltwater solution, rinse thoroughly, and let it drain.
• Heat some cooking oil in a pan, then add garlic and fry until fragrant. Afterward, add the marinated snail meat and stir-fry until cooked. Remove and set aside. In the same pan, quickly stir-fry the water spinach until just cooked, then add the snails back in and stir well before serving on a plate.

Ingredients:

• 1kg sea snails
• 4 stalks of lemongrass
• 2-3 chili peppers
• 1 shallot
• 2 large garlic cloves
• Coconut milk
• Fish sauce
• Oyster sauce, sugar
• Cooking oil
• Salt, lemon juice

Instructions:

• Step 1: Clean the sea snails thoroughly
• Step 2: Slice the snail meat into bite-sized pieces and marinate with 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sugar
• Step 3: Clean and smash the lemongrass, shallot, and garlic, then chop finely
• Step 4: Heat a pan over medium heat, add 1 tablespoon of oil, and sauté the shallot and garlic until fragrant. Add the marinated snails along with lemongrass and chili. Stir-fry on high heat until almost cooked, then add coconut milk to taste. Stir quickly and serve on a plate. Since sea snails cook quickly, just stir to ensure the flavor is absorbed into the snail meat.

Ingredients:

• 1kg of snails
• 1 piece of ginger
• Shallots
• Garlic, chili
• Satay sauce
• Fish sauce, MSG, sugar...

Method:

• When you buy the snails, wash them thoroughly and soak them in rice water mixed with a few slices of chili for 3 hours to allow them to release any dirt.
• Peel the ginger, rinse it clean, and chop it finely.
• Peel the shallots and garlic. Slice the shallots thinly and mince the garlic.
• Rinse the fresh chilies and slice them.
• After soaking, bring a pot of water to a boil and add some ginger or smashed lemongrass. Once the snails are cooked, remove the meat, slice it, and set it aside. Heat oil in a pan, add the shallots and garlic, and sauté until fragrant. Next, add 3 tablespoons of satay sauce and sliced chili, stir for about 5 minutes. Then, add the snails and season with fish sauce, sugar, and MSG to taste. Stir-fry the snails for another 10 minutes and then turn off the heat.
• Your dish is ready to serve. Just plate the snails and garnish with a few sprigs of Vietnamese coriander on top!

Ingredients:

• 1kg of snails
• Butter
• 50g of garlic
• 2 lemons
• Chili
• A handful of Vietnamese coriander
• Cooking oil, sugar, MSG, salt

Method:

• Step 1: Similar to the previous recipes, clean the snails and cook them. Then slice the snails into bite-sized pieces.
• Step 2: Peel the garlic and chop it finely. Heat a pan, add 2 tablespoons of cooking oil, and sauté the garlic until golden. When the garlic turns a light golden color, add a teaspoon of sugar. Sauté the garlic until it’s crispy, then remove it from the pan using a slotted spoon to drain the oil.
• Step 3: In another pan, melt the butter. Once the butter is melted, add the snails and stir-fry quickly. Season the snails with ½ teaspoon of salt, 1 teaspoon of sugar, ½ teaspoon of pepper, and ½ teaspoon of MSG. Then add the chopped chili and half of the fried garlic. Stir well to ensure the snails absorb the flavors of the garlic and seasoning.
• Step 4: Plate the garlic butter stir-fried snails, then sprinkle the remaining fried garlic and some Vietnamese coriander on top. The dish is now ready! You can enjoy it with salt and pepper with lemon or sweet and sour fish sauce to enhance the flavor of the snails.

Ingredients:

• 100g of snail meat (without shells)
• 6 salted egg yolks
• 40g butter
• 10g chopped garlic
• 10g chopped chili
• 10g chopped ginger

Method:

• Prepare the snails:
  • After soaking the snails to expel any sand, boil them for about 5 minutes. Once cooked, remove them and allow them to cool before slicing into bite-sized pieces.
• Prepare the salted egg yolk sauce:
  • Heat 2 tablespoons of cooking oil in a pan, then add 2 tablespoons each of chopped garlic and chopped chili. Stir-fry until fragrant.
  • Next, add the mashed salted egg yolks and stir for 2 minutes. Add 40g of butter and continue stirring until the butter melts, then add 50ml of water.
  • Season the mixture with 2.5 tablespoons of sugar and 1.5 tablespoons of fish sauce. Stir until the sauce thickens.

• Stir-fry the snails with the sauce:
  • Add the snails to the sauce and stir for about 5 minutes until they are cooked through and well-coated with the flavors. Turn off the heat.
• Serving: Arrange the finished dish on a plate and top with crispy fried pork skin. Your delicious salted egg stir-fried snails are ready to enjoy!

Ingredients:

• 650g snails
• 1 raw mango
• 1 onion
• Roasted peanuts, fried onions
• Garlic, chili, Vietnamese coriander
• Seasoning: Sugar, salt, fish sauce, MSG, white wine, vinegar,...

Preparation:

• Step 1: Prepare and boil the snails:
  • First, soak the snails in saltwater (or diluted lemon juice) for about 1 hour to remove the sand. Then, rinse them several times with water and drain.
  • Next, prepare a pot of boiling water, add 1 tablespoon of vinegar and 1 tablespoon of white wine. Boil the snails for about 30 minutes to remove any odors.

• Step 2: Prepare the other ingredients
  • Peel and wash the mango, then shred or cut it into thin strips.
  • Next, peel and slice the onion thinly. Also, peel the garlic, remove the chili stems, and wash the Vietnamese coriander.
  • Then, put garlic and chili in a mortar, add 1 teaspoon of MSG, 1 teaspoon of salt, and 3 tablespoons of sugar. Pound everything into a paste, then add 1 tablespoon of fish sauce and mix well.

• Step 3: Cut the snails
  • After boiling the snails, rinse them quickly in clean water, then use a skewer or sharp object to remove the snail meat. Discard the internal parts and scrape off any remaining meat to avoid bitterness.
  • To make the salad tastier, briefly blanch the snails in hot water for about 30 seconds, then slice them into bite-sized pieces.

• Step 4: Mix the Mango Salad with Snails
  • In a large bowl, add the mango, onion, snails, and garlic-chili fish sauce mixture. Toss everything together to allow the snails to absorb the seasoning, then add 2 tablespoons of roasted peanuts and some chopped Vietnamese coriander.
  • Toss again and plate the salad. Garnish with the remaining peanuts and fried onions to complete the dish.
• Final dish:
  • The Mango Salad with Snails is visually stunning with the bright yellow of the mango and the green from the Vietnamese coriander. The chewy snail meat pairs beautifully with the slightly sour mango, the pungent onion, and the rich peanut flavor, creating a memorable taste.
  • This salad can be enjoyed with rice crackers or puffed rice for extra texture.

Ingredients:

• 1.5 kg snails
• 100g ginger
• 2 chilies
• 1 tablespoon fish sauce
• Sugar

Preparation:

• First, bring the snails home and boil them (add a stainless steel spoon to help them soften faster). A good tip is to add two ginger pieces to enhance the aroma.
• After 45 minutes, the snails will be tender, slice them into bite-sized pieces. Add ginger and crushed chili, then mix in 1 tablespoon of sugar. Adjust the taste to your liking for a perfect balance of salty and sweet. This is a great dip for the snails. You can also add some thinly sliced ginger for extra fragrance.
• That's it, the dish is ready to be served!