frying river snails with perilla

How to Cook Stir-Fried River Snails with Perilla Leaves

Stir-fried river snails with perilla leaves is a beloved Southeast Asian dish, celebrated for its aromatic, spicy-savory flavor and tender texture. Here’s a detailed guide to making it at home.

Ingredients:

500g fresh river snails (cleaned and trimmed), 20g perilla leaves, 5-6 bird’s eye chilies, 3 cloves garlic (minced), 1 thumb-sized ginger (sliced), 2 tbsp cooking oil, 1 tbsp fermented bean paste, 1 tbsp light soy sauce, 1 tsp sugar, 1/2 tsp white pepper, and a splash of rice wine.

Steps:

1. Prepare the Snails: Soak cleaned snails in salted water for 2 hours to remove grit, then rinse thoroughly. Blanch in boiling water for 1 minute, drain, and set aside.

2. Sauté Aromatics: Heat oil in a wok over medium-high heat. Stir-fry garlic, ginger, and chilies until fragrant (1-2 minutes).

3. Cook the Snails: Add blanched snails and fermented bean paste, stir-frying for 3 minutes until lightly browned. Pour in rice wine, soy sauce, sugar, and white pepper. Toss well to coat.

4. Add Perilla: Toss in perilla leaves, cooking for 1-2 minutes until wilted but still vibrant. Adjust seasoning if needed.

5. Serve: Transfer to a plate, garnish with extra perilla if desired, and enjoy hot with steamed rice.

Tips: For a richer umami depth, add a dash of oyster sauce. Ensure perilla leaves are added last to preserve their unique fragrance and color. This dish pairs perfectly with ice-cold beer to balance the heat!