Oc huong in garlic butter is a favorite because the smell of butter and garlic rises the moment the lid comes off, the snail meat is sweet and firm, and the glossy sauce clings to every shell. The difficulty is the cleaning, since grit left in the shells ruins the whole batch.
The snails soak in a basin of water with a few slices of chili for 2 to 3 hours to release all the mud, then get rinsed several times. They are also blanched with ginger for 3 to 4 minutes before the stir fry to clear any smell.
This batch weighs about 670g, at roughly 132 calories per 100g.
Method
Rinse 500g oc huong snails, then soak them in a basin of water with a few slices of chili for 2 to 3 hours so they release all the grit, and rinse them several times.
Scrape the ginger and slice it thinly. Peel the garlic, crush it and chop it fine.
Bring a pot of water to a boil over medium heat, add the ginger and the snails and blanch them for 3 to 4 minutes to clear any smell, then drain.
Set a pan over high heat, add 50g unsalted butter and 1 teaspoon minced garlic and stir. Add 3 tablespoons kOBE Monk Fruit Blend, 2 tablespoons fish sauce and the snails, and stir for about 5 minutes so they take on the flavor.
Turn off the heat, tip the snails onto a plate and serve hot.
Tips
Choose live snails whose bodies cling tightly to the shell and pull back when touched.
Vinegar is too sharp for cleaning snails, so soak them in water with lime and salt, or water with sliced chili.
Blanching the snails with ginger for 3 to 4 minutes before the stir fry is the neatest way to clear any smell.
Unsalted butter burns easily, so toss fast and take the pan off, since scorched butter turns the whole dish bitter.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.