Periwinkle snails are not only delicious but also packed with nutrients, earning their reputation as one of the super seafood delights from the ocean.
With their distinct sweet and crunchy texture, and a delicate flavor, periwinkle snails are gaining popularity as a gourmet choice for family 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 per 100g of snail meat, there is a substantial 33.6mg of iron – a remarkable 22.4 times more than pork and 3.9 times more than pork liver. Notably, the iron 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 various 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 suitable for those on a diet or pursuing a healthy lifestyle.
Periwinkle snails are not just nutritious but 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.
Recipe 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 their shells and give them a final rinse to ensure they are free of any sand. 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, complemented by the chewy texture of the vermicelli and the aromatic spiciness of garlic and chili, resulting in a captivating and unique culinary experience.
Recipe 2: Spicy Stir-fried Periwinkle Snails
Ingredients: Fresh periwinkle snails, chili, garlic, ginger, Chinese cooking 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 intestines, and rinse again to ensure cleanliness. Drain well.
Heat a pan and sauté the finely chopped garlic, ginger, and chili. When 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 turning off the heat, sprinkle with chopped scallions and serve.
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 companion for rice.
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