Description
A Vietnamese street food favorite. Periwinkle sea snails tossed in a tangy, savory-sweet tamarind sauce make. Easy to make and full of flavor.
Ingredients
Units
Scale
- 1 1/2 lbs periwinkle sea snails/escargot
- 1/2 cup hot water
- 2 oz tamarind seedless tamarind pulp
- 4 tablespoons vegetable oil
- 10 large garlic cloves (peel and mince finely)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon MSG (optional)
- Vietnamese coriander (optional)
Instructions
- Clean the periwinkle: Gently scrub the shell and soak in water for 10 minutes. Rinse well and drain dry.
- Prepare the tamarind pulp: In a small bowl, combine hot water and tamarind pulp and let it soak for 15 minutes. Strain mixture through a sieve and discard pulp. Set tamarind liquid aside.
- Make fried garlic: In a large skillet, heat up a large skillet with vegetable oil. Add garlic and fry until golden brown. Remove fried garlic and set aside. Remove all oil except a thin layer.
- Make the sauce: Add tamarind juice and season with sugar, fish sauce and MSG (optional).
- Add periwinkles and toss with sauce. Cook for 3 minutes until the sauce is bubbly and thickened.
- Finish: Transfer to a serving platter. Garnish with fried garlic and Vietnamese coriander.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese