Sea Snails in Coconut Milk (Ốc Len Xào Dừa)

By Vicky Pham · 45 min

Ingredients

Instructions

1. Soak the snails in water with a little salt for at least 30 minutes to purge grit. Cut off the pointed end of each snail, then rinse thoroughly and drain. (Frozen snails are usually already cut.)
2. Heat the oil in a medium pan over medium-high heat. Add the garlic, lemongrass and chili (optional). If using fresh lemongrass, add the tough leafy parts cut into 2-inch pieces as well.
3. Sauté until fragrant (about 15 seconds), then add the snails immediately. Stir the aromatics with the snails for about one minute.
4. Add the coconut milk and water. Simmer on low for 5–7 minutes.
5. Season with salt and sugar to taste.
6. Garnish with Vietnamese coriander leaves (optional).

Summarized from Vicky Pham's video. Watch it for the details.

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