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 flavor, natural sweetness, and unique chewy texture, these snails are becoming increasingly popular in both home-cooked meals and upscale seafood dishes.
The Nutritional Powerhouse of Periwinkle Snail Meat
Beyond their appealing taste, periwinkle snails boast an impressive nutritional profile. Research shows that periwinkle snail meat contains 33.6 mg of iron per 100g, which is 22.4 times higher than pork and 3.9 times higher than pork liver. Notably, the iron in periwinkle snails is heme iron, the most easily absorbed form of iron for the body, making it ideal for those with anemia, pregnant women, or individuals with poor appetite.
In addition to iron, periwinkle snails are rich in calcium, zinc, collagen, essential amino acids, and various B vitamins, all of which contribute to bone, skin, and immune health. Moreover, they are a good source of protein and low in fat, making them suitable for those on a diet or pursuing a healthy lifestyle.
Not only are they nutritious, but periwinkle snails are also incredibly versatile in the kitchen. From tamarind stir-fry to garlic and water spinach stir-fry, and chili lemongrass stir-fry, each dish showcases the unique flavors and textures of these snails.
Below are two delicious and easy-to-prepare recipes that maximize the nutritional benefits of this wonderful seafood.
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 boil them in hot water until their shells open. Remove the snails from the water and separate the meat from the shells. Rinse the meat again to ensure it is free of any sand or debris, then set it aside to drain.
Soak the dried vermicelli in warm water until soft, then drain and arrange it on a plate. Place the snail meat on top of the vermicelli.
Finely chop the garlic and chili and sprinkle them over the snail meat. Steam this mixture for about 2 minutes to heat it through, then remove it from the steamer. Drizzle hot oil and soy sauce over the dish and mix well before serving.
This dish preserves the tender sweetness of the snail meat and combines it with the chewy texture of the vermicelli, creating an appealing sensory experience enhanced by the aromatic spiciness of garlic and chili.
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 dilute salt solution for about 20 minutes to remove any sand, then rinse them thoroughly. Parboil the snails until their shells open, then remove the meat from the shells and discard the intestines. Rinse the meat again and set it aside to drain.
Heat a pan and sauté the finely chopped garlic, ginger, and chili until fragrant. Add the snail meat and stir-fry quickly. Season with a pinch of salt and Chinese cooking wine to enhance the flavor. Just before serving, garnish with chopped scallions.
The spicy stir-fried periwinkle snails are not only aromatic with garlic and ginger but also tantalize the taste buds with their spicy kick. The addition of Chinese cooking wine gives the dish a glossy appearance and a richer flavor, making it a perfect side dish with rice.
