2 Delicious and Easy Lemongrass Steamed River Snail Recipes

Steamed snail with lemongrass is a rustic dish that always holds a special appeal thanks to the pungent aroma of lemongrass blending with the natural sweetness of the snails. With just a few familiar ingredients and a simple preparation method, you can whip up a steaming, flavorful dish of snails to treat your family on the weekend. Now, let’s follow this article from Ola Squid to learn more about the recipe for this dish in detail!

1. How to make steamed snails with chili-milk fish sauce

1.1. Ingredients

To prepare a fragrant steamed snail with lemongrass dish, you need to prepare the following simple ingredients:

• 500g fresh apple snails
• 5 stalks of fresh lemongrass, 2 cloves of garlic
• A few bird’s eye chilies, a little lime leaf
• 2 kumquats, 1 small piece of ginger
• 3 teaspoons of fish sauce, 3 teaspoons of sugar

1.2. Execution steps

• Step 1 – Ingredient preparation: First, soak the snails in rice-washing water mixed with a few smashed chilies for about 2 hours to help them release all the mud and dirt. Then, rinse thoroughly under running water. Clean and slice the ginger, cut and smash the lemongrass, and thinly slice the lime leaves. Peel and mince the garlic, and thinly slice the bird’s eye chilies.
• Step 2 – Prepare ginger fish sauce: Next, add sugar, fish sauce, and water into a pot, heat gently until the sugar dissolves completely, then let it cool. Once the mixture is completely cool, add the minced garlic, chili, ginger, and kumquat juice, stirring well to create a flavorful and aromatic dipping sauce.
• Step 3 – Steam the snails: Then, line the bottom of the pot with lemongrass stalks and lime leaves to create a natural fragrant layer. Arrange the snails on top, and sprinkle with additional ginger, lemongrass, and sliced lime leaves. Add enough water, cover tightly, and steam for about 15 minutes until the snails are cooked.
• Step 4 – Completion: When the snails open their shells and release their characteristic aroma, remove them to a plate and sprinkle with a bit more sliced lime leaves and a few slices of kumquat. The cooked snails have firm meat, infused with the refreshing scent of lemongrass and ginger, which is even more enticing when dipped in the slightly spicy ginger fish sauce.

2. Instructions for making steamed black apple snails with lemongrass

2.1. Ingredients

To prepare delicious steamed black apple snails with lemongrass, you need to prepare the following ingredients:

• 1kg fresh black apple snails
• 5 stalks of lemongrass
• 3 fresh chilies, ½ lemon
• ½ teaspoon MSG, ½ teaspoon ground pepper
• 1 teaspoon sugar, ½ teaspoon salt

2.1. Preparation method

• Step 1 – Snail and ingredient preparation: First, soak the black apple snails in rice-washing water, add a few slices of chili or place a metal object in the bowl for about 1-2 hours so the snails release all the mud. After soaking, rinse them several times under clean water and drain. Wash and finely chop the chilies. Clean the lemongrass, smash the stalks, and mince a little lemongrass for the salt dip.
• Step 2 – Steaming with lemongrass and chili: Place the snails in a pot, add the smashed lemongrass and a few slices of fresh chili. Season with a little sugar, salt, MSG, and ground pepper to enhance the flavor, then add about 50ml of water. Cover and cook over medium heat for about 15 minutes until the snails open their shells and release their characteristic aroma.
• Step 3 – Making the condensed milk chili salt dip: Continue by mixing sugar, salt, MSG with minced chili and lemon juice. When the mixture is combined, add minced lemongrass and a little condensed milk, stir well until the dipping salt thickens, possessing a harmonious spicy, salty, and sweet flavor.
• Step 4 – Enjoying: The steamed black apple snails have chewy, crispy meat with a pungent lemongrass scent. When dipped in the condensed milk chili salt, the spicy kick mixed with a bit of richness creates a bold flavor that makes you want more.

3. Experience in choosing fresh apple snails

To ensure the steamed snail dish reaches its full potential, choosing the right ingredients plays a crucial role. Here are some tips to help you easily identify fresh, high-quality snails:

• Check the snail’s reflexes: Touch the operculum (lid) lightly. If the snail quickly retracts deep inside and closes its shell tightly, it is a healthy, live snail.
• Observe the outer shell: Prioritize those with shiny black, intact shells that are not cracked or chipped. A firm and hard shell usually indicates that the snail is fresh.
• Smell: Fresh snails have a mild, characteristic aquatic scent and no unpleasant fishy or sour odor.
• Test with water: When placed in a basin of water, dead snails will float to the surface. You should discard these before preparation.
• Choose medium-sized snails: Snails shouldn’t be too large as the meat might be tough, and not too small as they lack meat. Medium-sized snails will provide softer, sweeter, and more flavorful meat.

4. How to clean snails of slime

To make the steamed snail dish delicious, cleaning the snails thoroughly is necessary to remove mud and outer slime. You can apply one of the following tips to prepare the snails more effectively:

• Soak in rice-washing water: This is a popular and safe method. Rice-washing water helps soften the slime layer on the shell, supporting the snails to release mud faster.
• Add fresh chili to the soaking water: A few slices of chili will stimulate the snails to move and expel all the dirt.
• Use vinegar or lemon juice: A small amount of diluted vinegar or lemon can help deodorize the slime and reduce fishiness effectively.
• Place a metal object in the soaking bowl: You can drop a spoon, chopsticks, or a metal knife into the water to help the snails release mud faster.
• Reasonable soaking time: You should only soak the snails for about 4-6 hours. Soaking for too long can weaken or kill the snails, reducing their freshness when cooked.

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5. Frequently Asked Questions (FAQ)

How to tell when the steamed apple snails are cooked?

To recognize when the apple snails are cooked while steaming, you can see them naturally open their shells or separate the lid from the shell. The meat inside will become firm, slightly protruding, and have slight elasticity when touched. When the pot starts releasing the characteristic aroma of lemongrass, ginger, and snails, it is also time the dish is near completion. Generally, just steam for about 10-15 minutes from the time the water boils for the snails to be cooked evenly while retaining their natural sweetness.

Do you need to boil the apple snails first?

There is no need to boil the apple snails before steaming. After cleaning thoroughly, you just need to put the snails in a pot with smashed lemongrass and steam directly for 10-15 minutes to be fully cooked. Boiling them beforehand might make the snail meat tough and reduce their natural sweetness.

What should steamed apple snails be dipped in?

Steamed apple snails are best enjoyed with a sweet and sour ginger-lemongrass fish sauce. The harmony between the saltiness of the fish sauce, a touch of mild sweetness, the tangy taste of lemon, along with the heat of chili and ginger, creates a flavorful, aromatic result.

Steamed snail with lemongrass is a rustic dish that always charms those who taste it with the passionate aroma of lemongrass blending with the natural chewy sweetness of the snails. We wish you success in your cooking, and don’t forget to visit Ola Squid’s home page or our shop page to explore our premium products, including high-quality dried squid snacks, for more useful articles, attractive cooking tips, and culinary secrets to enrich your family meals.