A Taste of Vietnam's Coast: Fragrant Garlic Butter Snails (Ốc Hương Xào Bơ Tỏi)
Details
A rich and fragrant snail dish perfect for a garlic-lover's night in.
Ingredients
Instructions
Clean the Snails
Begin by thoroughly cleaning the snails. Soak them for at least an hour in water mixed with a bit of rice water, vinegar, or a few chopped chilies to help them release any grit. Scrub the shells and rinse them multiple times under cold running water until the water runs clear.
Boil the Snails
Place the cleaned snails in a pot with the lemongrass stalks and enough water to cover them. Bring to a boil and cook for about 3-5 minutes. Drain the snails and discard the lemongrass and water. This initial boil helps to cook the snails and infuse them with the aroma of lemongrass.
Sauté the Aromatics
In a large pan or wok, melt the butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, being careful not to let it burn.
Stir-fry the Snails
Add the boiled snails to the pan with the garlic butter. Stir-fry for a minute to coat the snails evenly.
Season and Simmer
Add the oyster sauce, sugar, and bouillon powder to the pan. Stir everything together. Cook for another 5-7 minutes, stirring frequently, until the sauce has thickened slightly and clings to each snail.
Serve
Transfer the garlic butter snails to a platter. Garnish with fresh Vietnamese coriander and sliced chilies. Serve immediately with crusty bread to soak up all of the delicious, garlicky butter sauce.
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