How to Make Addictive Stir-Fried Snails with Lemongrass, Chili, and Bamboo Shoots

Snails contain many nutrients, especially calcium and vitamins A, B1, B2…. In medicine, copper snails have a sweet taste and cold properties, so they clear heat, hydrate, treat difficulty urinating, detoxify boils, bloody hemorrhoids, swollen red eyes, etc. Since ancient times, snails have been an ingredient in making many delicious dishes, especially snails stir-fried with lemongrass and chili and snails stir-fried with bamboo shoots. Let’s conquer these two dishes through the recipes to make stir-fried snails with lemongrass and chili and how to make stir-fried snails with bamboo shoots below!

How to make delicious stir-fried snails with lemongrass and chili

Ingredients for making stir-fried snails with lemongrass and chili

Stir-fried snails

• Bamboo snail: 1 kg
• Lemongrass: 3 plants
• Lime leaves, chili, garlic, ginger
• Spices: cooking oil, salt, pepper, sugar, tomato sauce

The dipping sauce

• Fish sauce: 2 tablespoons
• Cool boiled water: 1/2 tablespoon
• Lemon: 1/2 fruit
• Thinly sliced ​​chili: 1 fruit
• Sugar: 1/2 spoon
• Minced ginger and garlic

Instructions on how to make stir-fried snails with lemongrass and chili at home, both easy and delicious

Step 1: Prepare ingredients

Soak the snails in rice water to let the snails release all the dirt and mud. Soaking time is 1 – 2 hours and then wash the snails several times with water until clean. Next, chop off the sharp tip of the snail with a knife so that it’s easier to remove the snail’s intestines when eating.

Wash ginger, lime leaves, lemongrass, chili and garlic. Then, chop ginger, lime leaves, lemongrass and chili into thin slices, peel garlic and mince finely.

Step 2: How to stir-fry snails with lemongrass and chili

Place the pan on the stove, pour in cooking oil, wait for the oil to heat, add ginger, lemongrass, and garlic and saute over low heat.

Pour tomato sauce, season with a little salt, and fish sauce into the pan, stir well to mix the ingredients together.

Pour the snails into the pan, stir quickly and evenly so that the spices cover the snail’s mouth. Then add 2 bowls of water, cover tightly and wait for boiling.

Note: If you like to eat it dry, just add 1 bowl of water and stir-fry the snails over low heat.

When the pan boils for about 10 minutes, turn off the stove.

Step 3: Make snail dipping sauce

In the recipe for stir-fried snails with lemongrass and chili, the dipping sauce will help make the dish more rich and attractive. You just need to put all the ingredients for the prepared dipping sauce in a bowl, stir well and season to suit your taste.

Step 4: Enjoy

Scoop the snail into a bowl. When eating, use a toothpick to take out the snail meat inside, dip it with dipping sauce and enjoy.

Request finished product

With this method of making stir-fried snails with lemongrass and chili, you will get an irresistibly attractive finished product, both spicy and fragrant and extremely attractive. On rainy, cold days or weekends, you can make this dish to entertain your relatives and friends.

How to make stir-fried snails with bamboo shoots

Ingredients for stir-fried snails with bamboo shoots

• Stuffed snails or snails: 1 kg
• Sour bamboo shoots: 0.5 kg
• Dried garlic: 1 bulb
• Coriander leaves: 1 small bunch
• Fresh onions: 1 small bunch
• Fresh chili: 4 pieces
• Spices: white wine, soy sauce, MSG, cooking oil, seasoning…

Instructions on how to make delicious stir-fried snails with bamboo shoots at home

Step 1: Clean the snails

Pour the rice water into a large bowl, let the snails soak for about 30 minutes to release all the dirt, then rinse thoroughly to clean the snails.

Continue soaking the snails a second time in rice water or water with a few chili slices for 2 – 3 hours. When the time is up, wash the snails again until completely clean.

Step 2: Prepare ingredients

Boil water with a little salt, add sour bamboo shoots and boil for about 2 minutes. Then, pour the bamboo shoots into the basket, wait for the bamboo shoots to cool down, then tear the bamboo shoots into strips or slice them thinly.

Wash fresh onions, coriander, cut roots and chop finely. Peel the garlic, crush and chop. Wash the chili peppers and cut them into thin slices.

Step 3: Clean the screw blade

The third step in the recipe for stir-fried snails with bamboo shoots is cleaning the snail tongue. After soaking, boil the snails until they are cooked and open their mouths.

Wait for the snail to cool, then use a sharp object to pry out the snail’s tongue. Note: If you choose snails to stir-fry, you need to cut off the snail core.

Squeeze the snail’s tongue with a little white wine and salt to remove the slime and fishy taste. Then wash the snails thoroughly with clean water and drain.

Step 4: Stir-fry snails with bamboo shoots

Put the pan on the stove, fry the garlic with cooking oil, then add the prepared bamboo shoots and stir-fry. When the bamboo shoots are firm, season with a little soup powder and MSG to make the bamboo shoots more flavorful.

When the bamboo shoots dry out, turn off the stove and pour them separately onto a plate. Return the pan to the stove and heat until the pan is dry. Next, fry the garlic and chili until fragrant, then add the snails and stir-fry over high heat.

Stir thoroughly, season the snails to taste and continue until the snails are dry, then add bamboo shoots and stir together.

Season again to taste, stir-fry for another 2-3 minutes. Finally, add Chinese cilantro and green onions and stir together, turn off the stove.

Step 5: Enjoy

Place the stir-fried snails with bamboo shoots on a plate, sprinkle a little ground pepper on top and you’re done. You can enjoy this delicious dish with hot rice or rice paper, adding a little spicy fish sauce to enhance the flavor.

Request finished product

Stir-fried snails with bamboo shoots are very rich, crispy and sour bamboo shoots mixed with sweet and chewy snail meat, making it impossible for anyone to resist. This is also a delicious and popular drink at family and friend gatherings.

Tips for choosing delicious snails

• If you don’t like the snails above, you can replace them with felt snails, stone snails… for processing. However, to get a plate of hot, delicious snails, you need to know how to choose delicious snails below:
• You should choose live snails to ensure freshness. When you touch the screw with your hand, if the screw retracts tightly inside, it is a live snail.
• Dead snails often sink deep inside and have a foul smell. You test for dead snails by dropping all the snails into a basin of water. If the snails have their bottoms turned up and feel light when picked up, they are dead and cannot be eaten.
• Choose snails that are grinded close to the outer edge because they are plump snails that are both crunchy and fatty. As for snails, you should choose small ones to eat them deliciously.

Hopefully, with the above method of making stir-fried snails with lemongrass and chili and the method of making stir-fried snails with bamboo shoots, you will have more delicious recipes to show off when you have the opportunity. You can also refer to how to make steamed snails with lemongrass to change your taste. Good luck!