Garlic snail (Oxychilus alliarius, Vietnamese: ốc tỏi) is a species of small land snail. Snails are quite common in Vietnamese cuisine. Grilled garlic snail in spring onion oil (Vietnamese: Ốc tỏi nướng mỡ hành) is an attractive and appetizing dish, especially for those who love seafood.
Soak garlic snails in water with crushed chillis for about 30 mins so that they will spit out sands. Rinse and brush off the shells.
In a pot, put crushed lemongrass stalks at the bottom of the pot. Place the snails on top, Pour water into the pot, but don't let the snails get submerged. Cover the pot and turn on high heat to quickly steam the snails. Once cooked, use a fork to pull out the snail meat, remove the snail organ parts. For big snails, slice the snails. Push the snail meat back to each shell.
In a saucepan, add 100 ml cooking oil, heat the pan, then add minced garlic and shallots to sauté. Season the sauce with 1/3 teaspoon of salt, 1/3 teaspoon of sugar, 1/3 teaspoon of msg, 1 tablespoon of fish sauce, and 1 tablespoon of chilli sauce then mix the sauce up. Finally, add spring onions rings and stir evenly for 30 seconds and turn off the heat.
In a grill, place the snails and pour the spring onion oil onto to snails. When the oil comes to a boil, add crushed roasted peanuts on top, and put the snails onto a serving plate. Garnish with some Vietnamese mint leaves.
Steaming the snails before grilling will guarantee the snails are adequately cooked.
Chilli sauce in Vietnam has a sweet, mild, and less pungent flavor.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
