Spicy river snails, a beloved street food snack, are known for their tender texture and fiery, aromatic flavor. Here’s a step-by-step guide to making this addictive dish at home.
Ingredients:
500g fresh river snails (cleaned and soaked in vinegar water), 100g dried chili peppers, 20 Sichuan peppercorns, 3 garlic cloves, 1 inch ginger, 2 stalks spring onions, 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, 100ml cooking oil, and a splash of rice wine.
Steps:
1. Preparation: Soak snails in salted water for 2 hours to remove sand, then scrub shells clean. Chop garlic, ginger, and chili peppers.
2. Stir-frying: Heat oil in a wok over medium fire. Sauté garlic, ginger, and Sichuan peppercorns until fragrant. Add chili peppers and doubanjiang, stir-fry until oil turns red.
3. Cooking: Toss in snails, add rice wine to deglaze, then season with soy sauce and sugar. Stir-fry for 5–7 minutes until snails absorb the flavors.
4. Serving: Garnish with chopped spring onions. Serve hot as a snack or with rice.
Tips: For extra richness, add a spoonful of fermented black beans. Adjust spice levels by reducing chili peppers. Enjoy this umami-packed dish that’s perfect for gatherings!
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