Coconut Stir-Fried Snails

Ingredients

In this haute cuisine adaptation, the traditional Vietnamese dish of Ốc len xào dừa is elevated to a new level of sophistication. The original recipe is enhanced by incorporating haute cuisine techniques and ingredients, such as using premium snails sourced from sustainable farms and infusing the coconut sauce with delicate citrus notes. The presentation is also elevated, with attention given to plating and garnishing to create an aesthetically pleasing dish. We alse have the original recipe for Ốc len xào dừa, so you can check it out.

• 500g (1.1 lb) premium snails 500g (1.1 lb) premium snails
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris. Rinse them under cold water and set aside.
2. 2.
   Heat the olive oil in a large pan over medium heat. Add the chopped onion, minced garlic, and sliced red chili. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the cleaned snails to the pan and stir-fry for 2-3 minutes until they start to turn opaque.
4. 4.
   Pour in the coconut milk, fish sauce, soy sauce, lime juice, and sugar. Stir well to combine all the ingredients.
5. 5.
   Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together and the snails to become tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking. Soak them in cold water with a bit of salt for about 30 minutes to help remove any impurities. Rinse them well under running water before using.
• Coconut milk — Use full-fat coconut milk for a rich and creamy sauce. Shake the can well before opening to ensure the coconut cream and water are well mixed.

Tips & Tricks

• If you prefer a spicier dish, add more red chili or include some chili flakes during the cooking process.
• For an extra burst of freshness, squeeze some lime juice over the dish just before serving.
• Serve the Coconut Stir-Fried Snails with steamed jasmine rice to soak up the delicious coconut sauce.
• If you can't find fresh snails, you can use canned snails as a substitute. Just make sure to drain and rinse them well before cooking.
• Experiment with different herbs for garnishing, such as Thai basil or mint, to add an aromatic twist to the dish.

Serving advice

Serve the Coconut Stir-Fried Snails as a main course, accompanied by steamed jasmine rice and a side of fresh salad. Garnish with a sprig of fresh cilantro for an added touch of elegance.

Presentation advice

To elevate the presentation of this dish, arrange the snails on a large serving platter and pour the coconut sauce over them. Garnish with a sprinkle of finely chopped red chili and a few cilantro leaves. Serve with a side of steamed jasmine rice in a separate bowl.