The nerites are known as ốc đĩa (plate snail) in northern Vietnam and ốc ngựa vằn (zebra snail) or simply ốc ngựa in central and southern Vietnam. These are small sea snails whose shells are spirally ribbed, and are commonly found in the coastal area. Common species in Vietnam include: Nerita balteata, N. costata, N. albicilla, N. insculpta, N. ocellata, N. plicata, N. polita, N. squamulata, Neripteron violaceum, Neripteron violaceum.
The nerites can be used in many ways: boiled with ginger and citrus leaves, steamed with lemongrass, stir-fried with lemongrass and chili, pan-roasted with salt or cooked with green banana and tofu.
This dish, spicy butter nerites, is cooked by first par-boiling them, then stir-frying them in a pan with chili powder, and butter or margarine.
In a pot, add the nerites and a little water. Cook the nerites for about 3 mins. Do not overcook or the flesh will be chewy.
In a saucepan, add some oil and sautee the minced garlic and chili powder. Adjust the amount of chili powder to your tolerance to hotness. Add the nerites and stir well. Add butter or margarine and stir well again. Season with granule seasoning, sugar. Turn off the heat when the sugar is dissolved.
In a serving dish, pour the nerites garnished with some Vietnamese mint leaves (rau răm). Optionally, prepare a dipping condiment with salt, black pepper and lime juice.
It's not necessary to boil the nerites with much water and don't boil for too long.
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.
