Vietnamese Spicy Stir-Fried Sea Snails
Ingredients (Serves 3–4)
Sea snails
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1 kg sea snails (spotted babylon / sea whelks)
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1 fresh chili, sliced
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1 stalk lemongrass, smashed
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1 tablespoon salt
Aromatics
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2 tablespoons cooking oil
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2 tablespoons garlic, minced
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2 tablespoons shallots, minced
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1 tablespoon lemongrass, finely minced
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1–2 tablespoons chili paste (sa tế, adjust to taste)
Sauce
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2 tablespoons fish sauce
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1 tablespoon oyster sauce
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1 tablespoon sugar (or palm sugar)
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1 tablespoon chili oil
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½ teaspoon ground black pepper
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½ cup water or snail stock
Garnish (optional)
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Fresh cilantro or Vietnamese coriander
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Lime leaves
Instructions
Step 1: Clean the sea snails
Soak the sea snails in water with salt and sliced chili for 2–3 hours to remove sand and impurities.
Rinse thoroughly several times until the water is completely clear.
Step 2: Parboil
Bring a pot of water to a boil with smashed lemongrass.
Add the snails and boil for 3–4 minutes only.
Drain immediately and set aside. Do not overcook.
Step 3: Prepare the flavor base
Heat cooking oil in a large wok or pan over medium heat.
Add garlic, shallots, and minced lemongrass.
Stir-fry until fragrant and lightly golden.
Add chili paste and chili oil, stirring well.
Step 4: Make the sauce
Add fish sauce, oyster sauce, sugar, ground black pepper, and water.
Stir and simmer for 2–3 minutes until the sauce slightly thickens.
Step 5: Stir-fry the snails
Add the sea snails to the pan.
Increase heat to high and toss continuously so the snails are evenly coated.
Cook for 3–5 minutes until the sauce becomes glossy and aromatic.
Step 6: Finish and serve
Turn off the heat.
Add fresh herbs and lime leaves if using.
Serve immediately while hot.
Serving Suggestions
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Serve with crusty bread to soak up the sauce
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Enjoy with steamed rice
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Commonly eaten with toothpicks, street-food style
Flavor Profile
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Spicy and aromatic
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Savory with a touch of sweetness
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Rich chili and lemongrass fragrance
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Authentic Vietnamese street-food taste