Description
My favorite street food snack is sea snails in spicy coconut milk (Oc Len Xao Dua). Cooked in coconut milk with fresh lemongrass, garlic, Vietnamese Coriander (Rau Ram), and chili, this dish is packed full of flavors.
Ingredients
Units
Scale
- 1 lb cone-shaped escargot/mud creepers
- 2 tablespoons vegetable/coconut oil
- 1 tablespoon minced garlic
- 2 tablespoons minced lemongrass (the tender stalk of about 2 fresh lemongrass stalks)
- 14-oz can coconut milk
- 1/3 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- Vietnamese coriander (optional)
- Red chili peppers (optional)
Instructions
- Prepare fresh sea snails if needed: If using fresh snails, soak them in water with a little bit of salt for at least 30 minutes to purge the grit and sand. Carefully hack off the coned end of each snail to loosen up the suction. Then thoroughly rinse and drain dry. If using frozen sea snails, the ends usually are already cut. Just give those a rinse.
- Sauté aromatics: In a medium-sized pan, heat vegetable oil on medium high. Add garlic, lemongrass and chili peppers (optional). If you are using fresh lemongrass, instead of tossing the tough leafy parts, cut them up into 2-inch segments and toss into the pan as well. Sauté in oil until fragrant (about 15 seconds) then immediately add snails. Toss in the aromatics for about one minute.
- Simmer and season: Add coconut milk and water. Simmer on low for 5-7 minutes. Season with salt and sugar to taste.
- Garnish and serve: Garnish with fresh Vietnamese coriander leaves (optional).
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Saute
- Cuisine: Vietnamese