Ốc Len Xào Dừa Sả Ớt (Lemongrass Chili Coconut Snail Stir-fry)
85% chuẩn vị · Vietnamese
A flavorful variation of Ốc Len Xào Dừa, this version emphasizes the aromatic punch of lemongrass and chili, creating a spicier and more fragrant profile while retaining the creamy coconut base.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Ốc len (mud snails)1 kg
- Coconut milk400 ml
- Lemongrass4 stalks
- Garlic6 cloves
- Shallots3 medium
- Dried chili flakes or fresh red chilies1-2 tbsp or 2-3
- Fish sauce3 tbsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water100 ml
- Fresh cilantrofor garnish
Các bước
- 1
Clean the snails thoroughly by soaking in salted water for at least 2-3 hours, changing the water several times. Rinse well.
- 2
Prepare aromatics: Finely mince garlic and shallots. Finely chop 2 stalks of lemongrass; thinly slice the other 2 stalks. If using fresh chilies, slice them.
- 3
Heat vegetable oil in a wok over medium-high heat. Add minced garlic, shallots, and chopped lemongrass. Stir-fry until fragrant.
- 4
Add the cleaned snails and stir-fry for 2-3 minutes.
- 5
Add coconut milk, water, fish sauce, sugar, and chili flakes (or sliced chilies). Bring to a simmer.
- 6
Reduce heat, cover, and simmer for 15-20 minutes until snails are cooked and sauce thickens.
- 7
Stir in the sliced lemongrass. Cook for another 2 minutes.
- 8
Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.
