Ốc Hương Rang Muối (Salt-toasted Sea Snails)
Sweet snails toasted with a chili-salt mixture.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Purge Snails: Soak the snails in water with a few sliced fresh chilies or a metal spoon for 30 minutes to make them spit out sand. Scrub the shells vigorously and rinse multiple times until the water runs clear.
- 2
Parboil: Briefly boil the snails for 2-3 minutes, then drain. This ensures they are cooked and makes the meat easier to extract later.
- 3
Prepare Salt Mixture: In a small mortar, pound together the coarse salt, sugar, chili flakes, and MSG until roughly combined.
- 4
Toast Salt: Heat a dry wok over medium heat. Toast the salt mixture for a minute until fragrant and slightly dried out. Remove from the wok.
- 5
Stir-fry: Add oil to the wok and fry the minced garlic until golden. Add the snails and toss well.
- 6
Coat and Serve: Sprinkle the toasted chili-salt mixture over the snails. Toss continuously over medium heat for 3-5 minutes until the salt sticks completely to the shells and becomes dry. Serve hot with toothpicks to extract the meat, and fresh Vietnamese coriander on the side.
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