Photograph of the finished Babylon Snails in Salted Egg Sauce

Vietnam · Ốc hương xóc xốt trứng muối

Babylon Snails in Salted Egg Sauce

35 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Babylon snails Babylon snails 2.2 lb
  • Photograph of Salted duck eggs Salted duck eggs 8
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sweetened condensed milk Sweetened condensed milk 2 ⅔ tbsp
  • Photograph of Chilli Chilli 4
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Cornstarch Cornstarch 1.1 oz

Method

  1. 1 Soak the snails in salt water for 1 hour, then scrub the shells and let them drain.
  2. 2 Steam the salted egg yolks for 8 minutes, then mash them while still hot.
  3. 3 Melt the butter, then add the crushed salted egg yolks and beat for 2 minutes until the mixture becomes frothy and creamy.
  4. 4 Add condensed milk and a little cornstarch mixed with water to thicken the sauce and coat the snail shells.
  5. 5 Toss the snails in the sauce for 2 minutes over low heat, then sprinkle with fried garlic, chopped chili peppers, and green onions.
Start cooking