Perilla Fried Field Snails
A classic Chinese pub snack featuring tender field snails stir-fried with fragrant perilla leaves, garlic, and fermented beans. This bold, aromatic dish is perfect for washing down with cold beer.
Story
This dish is a beloved classic in Chinese taverns, where it's served as a salty, savory companion to drinks. The key is getting the snails perfectly cooked—tender but not rubbery—and balancing the aromatic punch of perilla with the deep umami of fermented beans.
Ingredients
field snails
500g (pre-cleaned)
fresh perilla leaves
1 small bunch, torn into pieces
garlic cloves
4, finely minced
fermented black beans
2 tablespoons, rinsed and roughly chopped
dried red chilies
3-4, roughly crushed
light soy sauce
1 tablespoon
sugar
1 teaspoon
vegetable oil
2 tablespoons
water or chicken stock
1/4 cup
Instructions
1
Prepare the snails
If using live snails, soak them in clean water for 2 days with a few drops of vegetable oil to help them purge any grit. Drain well. If using pre-cleaned snails from the market, give them a thorough rinse and drain. Snip off the pointed tail ends if desired, or simply rinse well.
2
Build the aromatics
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat. Throw in the dried chilies and stir-fry for about 30 seconds until they darken slightly and become fragrant. Add the minced garlic and fermented beans, stirring constantly for another 30 seconds until the garlic becomes golden and aromatic. Be careful not to burn the garlic.
3
Cook the snails
Add the prepared snails to the wok and toss everything together for 1-2 minutes, letting the snails absorb the aromatics. Pour in the water or stock, then add the soy sauce and sugar. Cover and let simmer for 5-7 minutes, allowing the snails to finish cooking through and absorb the savory flavors.
4
Finish with perilla
Remove the lid and increase heat slightly. Add the torn perilla leaves and stir-fry for another minute until they're wilted and aromatic. The sauce should have reduced to a glossy, flavorful coating. Taste and adjust seasoning if needed. Serve immediately while hot, straight from the wok as a communal dish.
