Grilled Garlic Snails In Spring Onion Oil Sauce (Ốc Tỏi Nướng Mỡ Hành)

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Save Recipe grilled garlic snails in spring onion oil sauce
  • 4Servings
  • 20 mPrep Time
  • 10 mCook Time
  • 30 mReady In
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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.

Ingredients

Step by step method

  • Soaking garlic snails

    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.

  • Steaming garlic snails

    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.

  • Making spring onion oil sauce

    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.

  • Grilling

    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.

Tips & variations

  • Steaming the snails before grilling will guarantee the snails are adequately cooked.

  • Chilli sauce in Vietnam has a sweet, mild, and less pungent flavor.

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