However, many people complain that sometimes when they buy snails, they don’t have time to cook them right away, and if they wait for a day or two, the snails shrink and become tough and unappetizing when cooked. So, what’s the solution to this problem? Well, some people suggest adding a secret ingredient to the mix to ensure that the snails stay plump and juicy. Want to know what it is? Read on to find out and also learn some useful tips on how to store and cook snails properly.
First things first, it’s important to choose fresh and high-quality snails. Snails that have been recently caught will have plenty of meat. A fresh snail will also slightly retract its tentacles when you touch its head.
Once you’ve purchased your snails, it’s time to give them a good clean. Rinse them thoroughly to remove any dirt or debris. Then, fill a container with water, preferably rice water if you have it, and soak the snails. You can also add a few slices of chili peppers to the container; the spiciness will make the snails open their mouths and expel any remaining dirt.
It usually takes 8-10 hours or even a full day for the snails to completely clean themselves, which is why they tend to lose weight during this process. To prevent this, simply crack an egg or two into the container. The eggs will provide the snails with nourishment and prevent them from shrinking.
Note: Change the water every three hours.
Using this method, you only need to soak the snails from morning to night (8-10 hours) before cooking them.
Here’s a delicious way to cook your snails:
Gather your cleaned snails, lemongrass, and lemon leaves. You’ll also need a small amount of water.
Place the snails in a pot, along with a few lemon leaves, some lemongrass stalks, and a tiny bit of water. In fact, you don’t really need to add water because snails produce their own water when cooked. However, adding a small amount of water will give you some snail broth to drink, but be careful not to add too much, or you’ll dilute the natural sweetness of the snails.
Some people also recommend adding a tablespoon or two of fermented rice (mẻ) to the pot. This ingredient enhances the aroma and reduces any fishy smell.
Cover the pot and place it on the stove over medium heat. Once the snails start boiling, immediately open the lid and give them a good stir. You’ll know they’re done when their shells start to detach, which should take about 2-3 minutes after boiling. Be careful not to overcook them, as this will make the meat tough and rubbery.
Happy cooking, and bon appétit!
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