Spicy Stir-Fried River Snails
A classic savory appetizer featuring tender river snails wok-tossed with aromatic ginger, garlic, and chili.
Story
Cleaning river snails requires patience to ensure they are gritty-free and ready to soak up the spicy sauce. This dish is best enjoyed as a communal snack with cold drinks.
Ingredients
Live river snails
500g
Cooking oil
2 tbsp
Dried red chilies
4-5
Ginger
1 slice, minced
Garlic
3 cloves, minced
Scallions
2 stalks, chopped
Shaoxing cooking wine
2 tbsp
Light soy sauce
1 tbsp
Instructions
1
Prep and Clean the Snails
Trim off the pointed tail end of each snail. Submerge them in fresh water and soak for at least half a day, changing the water occasionally to let them spit out sand. Rinse thoroughly under running water before cooking.
2
Aromatics and Sauté
Heat oil in a wok over medium heat. Toss in the dried red chilies, ginger, garlic, and the white parts of the scallions. Stir-fry until fragrant, taking care not to burn the garlic.
3
Stir-Fry Snails
Turn the heat up to high. Add the drained snails to the wok and pour in the cooking wine to remove any fishy odor. Stir vigorously for a few minutes.
4
Season and Serve
Drizzle in the soy sauce and toss everything together to coat evenly. Garnish with the remaining green scallions. Serve immediately while hot.
