Preparation
30 minutesCooking
20 minutesServes
2-3 people
Spicy and sour stir-fried Thai-style bulot snails with cinnamon leaves is one of the delicious dishes made from bulot snails that you shouldn’t miss. Join us to explore the detailed recipe for this dish in today’s article!
1 Ingredients for Spicy and Sour Stir-fried Thai-style Bulot Snails with Cinnamon Leaves
Ingredients for Spicy and Sour Stir-fried Thai-style Bulot Snails with Cinnamon Leaves
How to choose delicious bulot snails: – To choose the best bulot snails, look for those with bright, undamaged shells, free from cracks or unusual discolorations. Opt for snails of similar and moderate size to ensure even cooking. Avoid overly large or small snails, as the former may be tough, while the latter tend to have less meat.
2 How to Make Spicy and Sour Stir-fried Thai-style Bulot Snails with Cinnamon Leaves
Step 1 Prepare the Bulot Snails
Preparing the Bulot Snails
After purchasing the bulot snails, place them in a pot and parboil with a little salt and 2 tablespoons of white wine. After boiling for 1-2 minutes, remove the snails and use a brush to scrub the shells clean. Set aside to drain.
Step 2 Make the Cinnamon Chili Sauce
Making the Cinnamon Chili Sauce
Pound one stalk of lemongrass and slice the other into bite-sized pieces. Finely chop the chili peppers, and cut the ginger and galangal into thin strips.
Heat a pan over medium heat and add enough oil. Once the oil is hot, fry the cinnamon leaves and sliced lemongrass for 1 minute, then remove from the pan. Next, add the ginger, galangal, pounded lemongrass, tamarind, 3 tablespoons of sugar, and 3 tablespoons of chili sauce. Stir-fry until the tamarind softens. Finally, add 6 kaffir lime leaves, 1 tablespoon of shrimp paste, 2 tablespoons of fish sauce, and ½ cup of water. Continue stir-frying until a thick sauce forms.
Afterward, discard any solid remnants from the sauce, retaining only the liquid.
Step 3 Stir-fry the Snails
Stir-frying the Snails
Add the prepared snails to the pan with the sauce and stir-fry until they absorb the flavors. After a while, add the fried cinnamon leaves, lemongrass, chili peppers, and ½ cup of coconut milk. Continue stir-frying the snails for another 2-3 minutes to complete the dish.
Step 4 Final Product
Final Product
The spicy and sour stir-fried Thai-style bulot snails with cinnamon leaves is a flavorful and aromatic dish. It is perfect as a snack to enjoy with friends or as a side dish with steamed rice.
3 Serving Suggestions
Serving Suggestions
The spicy and sour stir-fried Thai-style bulot snails with cinnamon leaves offer a delightful combination of crunchy and sweet snail meat, slightly sour notes, and the fragrant cinnamon chili sauce. It’s a memorable dish that you’ll want to make again and again. So, why wait? Head to your kitchen and give this recipe a try!
Today’s article has provided you with a detailed recipe for spicy and sour stir-fried Thai-style bulot snails with cinnamon leaves. We hope that you’ll be able to recreate this delicious dish for your family to enjoy together.
Shop for fresh and high-quality bulot snails at our store:
Frequently asked questions
Spicy and sour stir-fried Thai-style bulot snails with cinnamon leaves is a flavorful and aromatic dish that combines crunchy and sweet snail meat with slightly sour notes and a fragrant cinnamon chili sauce.
The ingredients include 1kg bulot snails, ginger root, lemongrass, chili peppers, galangal root, cinnamon leaves, tamarind, kaffir lime leaves, coconut milk, and white wine. For seasonings, you’ll need oil, sugar, chili sauce, salt, shrimp paste, and fish sauce.
Look for snails with bright, undamaged shells, free from cracks or unusual discolorations. Opt for snails of similar and moderate size to ensure even cooking. Avoid overly large or small snails as they may affect the texture and meatiness.
Place the snails in a pot and parboil with a little salt and white wine for 1-2 minutes. Remove the snails, scrub the shells clean, and set them aside to drain.
Fry the cinnamon leaves and sliced lemongrass in oil for 1 minute. Add the ginger, galangal, pounded lemongrass, tamarind, sugar, and chili sauce. Stir-fry until the tamarind softens, then add kaffir lime leaves, shrimp paste, fish sauce, and water. Continue cooking until a thick sauce forms. Discard any solid remnants, retaining only the liquid sauce.
Add the prepared snails to the pan with the sauce and stir-fry until they absorb the flavors. Then, add the fried cinnamon leaves, lemongrass, chili peppers, and coconut milk. Continue stir-frying for another 2-3 minutes to complete the dish.
This dish can be served as a snack or as a side dish with steamed rice. It offers a delightful combination of flavors and aromas that will leave a memorable impression.
You can shop for fresh and high-quality bulot snails at our store, as mentioned at the end of the article.
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