Sizzling Garlic & Lemongrass Babylonia Snails (Ốc Tỏi Nướng Mỡ Hành)
Details
Taste Vietnam's soul in every garlicky, spicy, and utterly satisfying bite of these grilled snails!
Ingredients
Instructions
Prepare the Snails
Thoroughly clean the Babylonia snails by scrubbing them under running water. If they are alive, soak them in salted water with a few sliced chilies for at least 30 minutes to encourage them to expel any sand or impurities. Rinse well and drain.
Prepare the Garlic Chili Mixture
In a bowl, combine the minced garlic, minced lemongrass, minced chilies, and minced shallots. Add the fish sauce, oyster sauce, sugar, bouillon powder (if using), and salt. Mix well to create a fragrant marinade.
Marinate the Snails
Add the cleaned snails to the garlic-chili mixture. Toss to coat evenly. Let them marinate for at least 15-20 minutes, or longer for more intense flavor.
Prepare the Scallion Oil
Heat the cooking oil in a small saucepan or microwave-safe bowl until hot but not smoking. Pour the hot oil over the chopped scallions in a heatproof bowl. The scallions will sizzle and turn vibrant green, creating a fragrant scallion oil.
Grill the Snails
Preheat your grill (charcoal or gas) to medium-high heat. You can also use a cast-iron skillet or oven broiler. Place the marinated snails directly on the grill grates.
Cook and Serve
Grill for 5-7 minutes, turning occasionally, until the snails are cooked through and the shells are slightly charred. The snail meat should be firm and opaque. Before serving, drizzle generously with the prepared scallion oil and sprinkle with crushed roasted peanuts. Serve immediately with crusty bread to soak up the delicious garlicky sauce.
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