Photograph of the finished Snails stir-fried in coconut milk

Vietnam · Ốc len xào dừa

Snails stir-fried in coconut milk

25 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mud creeper snails Mud creeper snails 2.6 lb
  • Photograph of Coconut milk Coconut milk 1 ⅓ cups
  • Photograph of Lemongrass Lemongrass 2.1 oz
  • Photograph of Chilli Chilli 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Herbs Herbs 1.4 oz
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Soak the snails in rice water and a few slices of chili for 30 minutes to remove all the mud, then rinse them several times.
  2. 2 Cut off the tail end of the snail with scissors so that it's easier to suck out the meat when eating.
  3. 3 Sauté minced lemongrass, garlic, and chili peppers until fragrant, then add the snails and stir-fry over high heat for 5 minutes.
  4. 4 Pour in the coconut milk, season with fish sauce and sugar, and simmer over medium heat for 12 minutes until the coconut milk thickens and coats the snail shells.
  5. 5 Sprinkle with herbs, stir well, then scoop into a bowl and serve hot.
Start cooking