Home-Style Stir-Fried River Snails with Perilla
A classic Cantonese-style stir-fried river snail dish; the snails are savory, aromatic, and possess a slight spicy kick. By blanching in cold water to remove the operculum (snail lid) and impurities, then flash-frying over high heat to achieve 'wok hei' combined with the unique fragrance of perilla, this dish is incredibly flavorful and satisfying.
Waiting for video to load...
AI structured this recipe from the creator’s video; details may contain errors. Check the source video and support its credited creator.
🍳 Cooking Flow
Scrub the river snails clean, blanch in cold water with cooking wine for 3 minutes, then wash away the opercula. → Heat oil to fragrant the scallions, ginger, garlic, and garlic chili paste. → Add the river snails and stir-fry over high heat to develop 'wok hei', drizzling in wine to remove gaminess. → Add water and seasonings, then braise for 3-4 minutes to allow flavors to absorb. → Add chili peppers until tender, thicken with a light starch slurry, and toss in perilla leaves just before plating.
Cooking Steps
Brief Cooking Order
Scrub the river snails clean, blanch in cold water with cooking wine for 3 minutes, then wash away the opercula. → Heat oil to fragrant the scallions, ginger, garlic, and garlic chili paste. → Add the river snails and stir-fry over high heat to develop 'wok hei', drizzling in wine to remove gaminess. → Add water and seasonings, then braise for 3-4 minutes to allow flavors to absorb. → Add chili peppers until tender, thicken with a light starch slurry, and toss in perilla leaves just before plating.
Introduction
A classic Cantonese-style stir-fried river snail dish; the snails are savory, aromatic, and possess a slight spicy kick. By blanching in cold water to remove the operculum (snail lid) and impurities, then flash-frying over high heat to achieve 'wok hei' combined with the unique fragrance of perilla, this dish is incredibly flavorful and satisfying.
Step 1
Place the pre-trimmed river snails into a basin and scrub repeatedly with clean water to remove moss, mud, and shell fragments. Wash until the water runs clear, then drain and set aside.
Step 2
Prepare the aromatics: mince the garlic and ginger, chop the green onions, and place together in a bowl. Cut the green chilies and bird's eye chilies into small rings. Wash and slice the perilla leaves into ribbons.
Step 3
Fill a pot with cold water, add the snails, and pour in a splash of rice wine to remove odors. Bring to a boil over high heat and blanch for about 3 minutes until cooked through, then drain.
Step 4
Rinse the blanched snails again in clean water to wash away any loosened opercula (lids) and debris. Drain well.
Step 5
Heat oil in a wok. Over low heat, sauté the minced scallions, ginger, and garlic until fragrant. Add 1 tablespoon of garlic chili paste and stir until the oil turns red and fragrant.
Ingredients List
Important Notes
💡 If buying whole, untrimmed river snails, you must soak them in fresh water overnight to purge any mud and grit, then trim the tips off before cooking.
⚠️ River snails must be blanched starting from cold water; this makes the operculum (lid) easier to detach. Cleaning them again after blanching ensures the lids are completely removed for a better eating experience.
🔥 Before adding liquid to braise, be sure to stir-fry the snails over high heat to develop 'wok hei'. Finally, thickening the sauce ensures it coats the shells, making every snail more flavorful.
🌿 Perilla is the soul of this dish. It is recommended to add it at the very end and stir-fry briefly to retain its refreshing aroma.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...