Periwinkle snails are not only delicious but also packed with nutrients, earning their reputation as one of the “superfoods” from the sea.
With their distinct sweet and crunchy texture, and a delicate, savory flavor, periwinkle snails are becoming a favorite among food enthusiasts and gourmet seafood lovers alike.
The Nutritional Powerhouse of Periwinkle Snail Meat
Beyond their delightful taste, periwinkle snails boast an impressive nutritional profile. Research shows that per 100g of snail meat, there is a remarkable 33.6mg of iron – this is 22.4 times more than pork and 3.9 times more than pork liver. Notably, the iron found in periwinkle snails is heme iron, the most easily absorbed form of iron for the human body, making it ideal for those with anemia, pregnant women, and individuals with poor appetite.
In addition to iron, periwinkle snails are rich in calcium, zinc, collagen, essential amino acids, and B-group vitamins, all of which contribute to bone, skin, and immune health. Furthermore, they are a good source of protein and low in fat, making them a perfect choice for those on a diet or pursuing a healthy lifestyle.
Periwinkle snails are not just nutritious; they are also incredibly versatile in the kitchen. From tangy tamarind stir-fries to garlic and water spinach combinations, each dish showcases the unique and irresistible flavors of these snails.
Here are two mouthwatering and easy-to-prepare recipes to help you maximize the nutritional benefits of these wonderful seafood delights.
Dish 1: Steamed Periwinkle Snails with Vermicelli
Ingredients: Periwinkle snail meat, dried vermicelli, garlic, chili, soy sauce, and cooking oil.
Instructions:
Clean the periwinkle snails and place them in a pot of boiling water until their shells open. Remove the snails from their shells and give them a final rinse to ensure they are free of any remaining sand or grit. Set them aside to drain.
Soak the dried vermicelli in warm water until soft, then drain and arrange on a plate. Place the snail meat on top of the vermicelli.
Chop the garlic and chili finely and sprinkle them over the snail meat. Steam this mixture for about 2 minutes to heat through, then remove and drizzle with hot oil and soy sauce. Mix well before serving.
This dish preserves the tender sweetness of the snail meat and combines it with the delicate chewiness of the vermicelli, all enhanced by the aromatic spiciness of garlic and chili, creating a truly captivating culinary experience.
Dish 2: Spicy Stir-fried Periwinkle Snails
Ingredients: Fresh periwinkle snails, chili, garlic, ginger, Chinese cooking wine (Shaoxing wine), salt, and scallions.
Instructions:
Soak the periwinkle snails in a brine solution for about 20 minutes to remove any sand, then rinse them thoroughly. Parboil the snails until their shells open, then remove the meat, discard the guts, and rinse again to ensure cleanliness. Set aside to drain.
Heat up a wok and add the finely chopped garlic, ginger, and chili. When fragrant, toss in the snail meat and stir-fry quickly. Season with a pinch of salt and a dash of Chinese cooking wine to enhance the flavor. Turn off the heat and sprinkle with chopped scallions before serving.
The spicy stir-fried periwinkle snails are not just aromatic with garlic and ginger but also tantalize the taste buds with their spicy kick. The Chinese cooking wine adds a glossy sheen and depth of flavor to the dish, making it a perfect side with rice.
