Ốc xào sả ớt, stir-fried snails with lemongrass and chili, is a popular dish from central Vietnam, where people use chili and lemongrass in most meals. When Vietnamese people talk about street food, seafood always comes up, and this dish is one of them. The author suggests it for a party outside. Plan ahead: the snails soak for about 2 hours. Ingredients Snails Lemongrass, chili Spices: salt, chili powder, vinegar, sugar The method also uses oil (2–3 teaspoons) and minced garlic. How to make ốc xào sả ớt 1. Clean and soak the snails Wash the snails well in cold water. Then soak them for about 2 hours in water with a little vinegar and chili. Rinse them again and let them drain dry, then mix them with a little salt and chili powder and put them in a basket. 2. Prepare the lemongrass and chili Peel off the hard outer parts of the lemongrass, cut it into short pieces and smash them with the handle of your knife. Slice the chili small. 3. Fry the aromatics Heat 2–3 teaspoons of oil and fry the minced garlic until fragrant. Add the lemongrass and chili and fry them well. This is where the flavour of the dish starts, so don’t neglect it. 4. Stir-fry the snails Add the snails to the pan and fry them with a little salt and sugar. Cover the pan for 5–10 minutes, shaking it from time to time so the snails take in all the spices. Turn off the heat. Tip the snails onto a plate and eat them while they’re hot. Share:
