The spotted babylon snail (Babylonia areolata) is a common predatory sea snails in the family Babyloniidae. It is highly-prized in Vietnam, and known as ốc hương, which literrally means “aroma snail” due the aromatic flesh when cooked. The snail is often mistaken for the tiger moon snail (Notocochlis tigrina) if you just glance at it.
Like most other sea snails, Babylonia areolata can be used in many ways: steamed with lemongrass, pan-roasted with salt, stir-fried with tamarind, stir-fried with salted duck eggs, stir-fried with tamarind butter and garlic…
Sautéed Snails with Garlic Butter is a perfect combination of the sweetness of snail meat, the richness of butter and the aroma of garlic, creating an unforgettable blend of flavors.
Soak the spotted babylon snails in a tub of water with crushed chillis for about 3-4 hours. Discard dead ones if any, then rinse twice.
Bring a pot of water to a boil, then add sliced ginger, and the snails, and cook for 3-4 mins. Drain and set aside.
In a saucepan, melt some butter, add minced garlic and stir well. Next, add 3 TB sugar, 2 TB fish sauce, and the snails then stir for about 5 mins.
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.
