Photograph of the finished Ốc xào

Vietnam · Ốc xào sả ớt

Ốc xào

35 min Hands-on time + 3 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Apple snails Apple snails 3.1 lb
  • Photograph of Lemongrass Lemongrass 3.5 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the snails in rice water for 3 hours, then scrub the shells clean.
  2. 2 Boil the snails with lemongrass for 6 minutes, then extract the meat and discard the black intestines.
  3. 3 Sauté the chopped lemongrass with garlic and chili for 1 minute until fragrant and slightly charred.
  4. 4 Add the snail meat and stir-fry over high heat for 3 minutes, then season with fish sauce and sugar.
  5. 5 Stir-fry until the lemongrass dries and coats the snail meat, then sprinkle with chopped scallions; the snails must be dry when stir-fried, otherwise they will lose their crispness.
Start cooking