“Spicy Satay Snails: An Air-Fried Twist”

Step into the world of culinary delights as we take you on a journey to create a mouth-watering and flavorful dish - Grilled Bulot Snails in a Spicy Satay Sauce. This tantalizing treat will surely become a family favorite, so join us in the kitchen and let's get cooking!

0
121


Preparation
15 minutes
Cooking
30 minutes
Serves
2 – 3 people

Bulot snails are a unique delicacy with firm, crunchy meat that can be prepared in a variety of dishes. Today, let’s head into the kitchen and learn how to make a mouthwatering grilled Bulot snail dish with a spicy sate sauce!

1 Ingredients for Grilled Bulot Snails with Spicy Sate Sauce

  • 10 snails
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallots
  • 50g butter
  • Seasonings: salt, sugar, pepper, fish sauce, lemon

Ingredients for Grilled Bulot Snails with Spicy Sate Sauce

Tips for choosing delicious Bulot snails:
– For the best Bulot snails, opt for those with bright, intact shells, free from cracks or signs of damage. The shells should not have any strange colors or stains. It’s best to choose 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 tends to have less meat.

2 Cooking Instructions

Step 1 Prepare the Ingredients

Boil the snails

After purchasing the Bulot snails, use a brush to scrub them clean and soak them in salted water to remove any remaining sand or dirt. Once they are clean, boil the snails in hot water until they are cooked.

Once boiled, use your hands to remove the snail’s mouth, exposing the meat.

Step 2 Make the Sauce

Making the sauce

In a bowl, combine 1 tablespoon of sate sauce, 1 tablespoon of seasoning powder, 1 tablespoon of oyster sauce, 1 tablespoon of chopped garlic, 1 tablespoon of chopped shallots, and 1.5 teaspoons of sugar. Mix well.

Step 3 Grill the Snails

Grilling the snails

Using a spoon, spread the prepared sauce over the opening of the snails. Line an air fryer with aluminum foil and place the snails inside. Grill the snails at 180 degrees for about 10 minutes, and they’ll be ready to serve!

Step 4 Serving Suggestion

Serving suggestion

Once grilled, arrange the snails on a plate and serve with rice paddy herb and a side of nuoc mam (fish sauce) mixed with chili, enhancing the flavor of this dish!

3 Enjoy!

Enjoy!

These grilled Bulot snails with spicy sate sauce offer a delightful combination of crunchy snail meat and a flavorful, spicy sate sauce. This dish pairs exceptionally well with beer, making it a perfect choice for get-togethers with friends and family.

Now you have the recipe for this delicious and spicy grilled Bulot snail dish. Impress your family and friends by preparing this unique treat at home!

Frequently asked questions

The recipe involves preparing a spicy satay sauce, marinating snails, and then air-frying them to create a unique and delicious dish. The key steps include: preparing a marinade with lemongrass, garlic, shallots, chili, and satay sauce; soaking the snails in the marinade for at least 30 minutes; coating the snails with cornstarch and air-frying them until crispy; finally, tossing the snails in the reserved marinade and serving with your choice of sides.

The essential ingredients are snails, lemongrass, garlic, shallots, chili peppers, satay sauce, cornstarch, and your choice of cooking oil for the air fryer.

For best results, marinate the snails for at least 30 minutes to an hour. This allows the flavors to truly penetrate the snail meat, making them more tender and juicy.

Yes, you can still create a delicious version of this dish without an air fryer. You can deep-fry the snails, pan-fry them, or even grill them. Each cooking method will give a slightly different texture and taste, but the core flavors from the marinade will still shine through.

This spicy and savory dish pairs well with a variety of sides. You could serve it with steamed rice, noodles, or even crusty bread to soak up the delicious sauce. Some fresh, lightly dressed vegetables or a simple salad can also help balance the richness of the dish.

Absolutely! If you prefer a milder dish, you can reduce the amount of chili peppers used in the marinade, or omit them entirely. You could also serve the dish with a cooling side, like a yogurt dip or a refreshing salad, to balance out the spice.

It’s important to clean and prepare the snails properly before cooking. Rinse them thoroughly under running water and remove any debris or residue. You can also blanch the snails in boiling water for a few minutes to help loosen the meat from the shell, making them easier to eat.