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Ốc Len Xào Dừa Recipe – Stir-fried Chut-chut Snails with Coconut Milk

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Ingredients

1kg chut-chut snail
1/2 bowl white wine
300ml coconut milk
5 stems lemongrass
20g Vietnamese coriander Rau răm
3 pcs garlic minced
1 tbsp salt
1/2 tsp sugar

Ốc Len Xào Dừa Recipe – Stir-fried Chut-chut Snails with Coconut Milk

  • 35 mins
  • Serves 4
  • Medium

Directions

Ốc Len Xào Dừa (Stir-fried Chut-chut Snails with Coconut Milk) is a sweet, aromatic and spicy snack that will attract discerning food lovers from just hearing its name. The juicy coconut milk blends seamlessly with the sweet Chut-chut snail meat, leaving you craving for more.

The most special thing about Ốc Len Xào Dừa is how you eat it: sucking out the snail meat so that a ‘slurp’ sound can be heard is the most fun and enjoyable way to savor this snack. This is the perfect dish to enjoy on a chill night or friendly gathering with some accompanying beer or wine. With that said, let’s start cooking!

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Steps

1
Done
5 mins

Preparation 1

Soak the Chut-chut snails in rice water (nước vo gạo) for at least 3 hours to remove any stench or odor. After that, wash and let dry. Chop off the small ends of the snails so that part of the snail meat inside can be seen. This will make it easier to suck out the meat later on.

2
Done
5 mins

Preparation 2

This step is optional, but you can shake the snails in a bowl of white wine. This helps to get rid of any lingering fishy smell, and add a little aroma from the wine to the snails.

3
Done
5 mins

Preparation 3

Flatten 2 stems of lemongrass, and mince the rest. Wash the Vietnamese coriander and mince them.

4
Done
5 mins

Stir fry minced garlic, flatten lemongrass heads and Vietnamese coriander on medium-high heat. Increase the temperature and add the Chut-chut snails in to stir-fry on high heat.

5
Done
15 mins

As soon as the snails release some watery liquid, filter the liquid out and pour coconut milk in. Season with sugar and salt to your liking, add some Vietnamese coriander into the pot. Bring to a boil for about 3 more minutes before adding the rest of the coconut milk in. Increase the heat and continue to cook for one more minute. Add the Vietnamese coriander in one last time. The dish is now complete.

6
Done

Serve

Serve on a plate or bowl and sprinkle some Vietnamese coriander on top. In order to fully enjoy this dish, you should suck the snail meat out when eating. Alternatively, use a toothpick to gorge out the snail meat and dip into the coconut milk and chili sauce. Enjoy your snack!

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