Coconut Stir-Fried Snails

Ingredients

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 red chili, sliced 1 red chili, sliced
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris. Rinse them under cold water.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the minced garlic, chopped shallots, lemongrass, and sliced chili to the pan. Sauté until fragrant.
4. 4.
   Add the snails to the pan and stir-fry for 2-3 minutes.
5. 5.
   Pour in the coconut milk, fish sauce, and sugar. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the snails are cooked through and tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before cooking to remove any grit or impurities.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils during cooking.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute.
• Adjust the amount of chili according to your spice preference.
• Serve the Coconut Stir-Fried Snails with steamed rice or crusty bread to soak up the delicious sauce.
• For an extra burst of freshness, squeeze some lime juice over the dish before serving.
• If you prefer a thicker sauce, you can simmer the dish for a few more minutes to reduce the liquid.

Serving advice

Serve the Coconut Stir-Fried Snails as a main course alongside steamed rice and a side of fresh vegetables. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Coconut Stir-Fried Snails in a vibrant serving dish, allowing the creamy coconut sauce to shine. Sprinkle some sliced red chili and cilantro leaves on top for an eye-catching presentation.