Thailand's vibrant culinary scene offers a diverse range of flavors, and among its hidden gems are the delectable Thai steamed snails (Hoi Tord). This seemingly humble dish packs a powerful punch of aromatic herbs and spices, creating a truly unforgettable culinary experience. Forget the bland snails you might be used to; this recipe elevates the mollusk to new heights with a symphony of fresh ginger, lemongrass, chilies, and a hint of lime, all perfectly balanced to create a uniquely savory and slightly spicy dish. The succulent snails are incredibly tender, their natural flavors enhanced by the fragrant steam.
This recipe for Thai steamed snails is surprisingly easy to prepare, even for those new to Thai cooking. Forget complicated techniques and lengthy preparations; this dish is all about fresh, high-quality ingredients and a simple steaming method. Ready to discover the magic of Thai steamed snails? Let's dive into the step-by-step instructions and create this delicious dish together.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Mu snails: 1 kg
- Lemongrass stalks: 4
- Chili pepper: 1
- Lemons: 2
- Lemon leaves: 40 grams
- Garlic: 5 cloves
- Galangal: 50 grams
- Thai hot pot seasoning: 1 package
- Sugar: 1.5 spoons
- Seasoning powder: 1 PH spoon
- MSG: 1/3 spoon
- Chili sauce: 1.5 spoons
- Water: 700ml
Step-by-Step Instructions
Step 1. Prepare the Snails and Aromatics
- Wash the snails thoroughly and soak them in chili water to remove dirt. Wash again.
- Cut the snails into small pieces.
- Cut three lemongrass stalks into small slices. Flatten the remaining two and cut them shorter. Slice the chili pepper diagonally and mince the garlic.
- Juice two lemons, removing the seeds.
- Boil water with the two flattened lemongrass stalks. Add the snails to the boiling water to clean them. Mix well, cover, and boil again. Turn off the heat and remove the snails. Wash the snails again, removing the gizzard and cleaning the inside.
Step 2. Sauté Aromatics and Create the Broth
- Heat cooking oil in a pot. Add the sliced lemongrass, chili, and minced garlic. Fry until fragrant.
- Add 700ml of water and the spices (sugar, seasoning powder, MSG, Thai hot pot seasoning, lemon juice, and chili sauce). Mix well and bring to a boil. Adjust seasoning to taste.
Step 3. Steam the Snails
- Add the cleaned snails and lemon leaves to the boiling broth. Stir gently to avoid breaking the shells.
Step 4. Simmer and Serve
- Simmer for about 3 minutes, stirring lightly every minute. Turn off the heat and let it sit before serving.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use yellow, black, or leech snails; all work well.
- Don't overcook the snails, or they will be tough.
- Serve hot for the best flavor.
Nutrition
- N/A
FAQs
1. Where can I buy fresh snails for this recipe?
Many Asian grocery stores carry fresh snails. You might also find them at specialty seafood markets or even online. Look for snails that are alive and active.
2. Can I adjust the spice level in this recipe?
Absolutely! Feel free to adjust the amount of chilies to your preferred level of spiciness. Start with less and add more gradually to taste.
This simple yet flavorful Thai Steamed Snails recipe is a testament to the magic of fresh ingredients and uncomplicated cooking techniques. Enjoy the unique textures and tastes, and impress your friends and family with this authentic Thai delicacy. So, gather your ingredients and prepare to embark on a culinary adventure!