Stir-fried Sea Snails with Belacan
This savory stir-fry combines small sea snails cooked with garlic and ginger in fragrant balachang sauce, finished with fresh Thai basil and a touch of sesame oil.
Ingredients
Sea snails (soak in cold water for about 2 hours to expel sand)
300g
Garlic cloves (minced)
2
Ginger (minced)
1 small
Holy basil (washed)
20g
Belacan (shrimp paste)
1 tbsp
Thick soy sauce
1 tsp
Cooking wine
1 tbsp
Sesame oil
1 tsp
Instructions
1
Prepare Ingredients
Soak the sea snails in cold water for about 2 hours to allow them to expel sand; mince the garlic and ginger; wash the holy basil and set aside.
2
Stir-fry and Aromatize
Heat oil in a pan, first stir-fry the minced garlic and ginger from step 1 until fragrant. Add the sea snails and stir-fry briefly over high heat, then add the seasoning mixture and mix well.
3
Final Step
When the sea snails from step 2 are all opened, add the holy basil prepared in step 1, stir-fry briefly, then drizzle with sesame oil to finish.
