Prepare to embark on a gastronomic journey that will transport your taste buds to the vibrant coastal regions of Asia! This extraordinary Periwinkle Sea Snails Tamarind Sauce recipe is not just a dish—it's a sensory experience that combines the exotic allure of sea-harvested delicacies with a bold, tangy sauce that will make your palate dance. If you're a culinary adventurer seeking to impress your guests or simply craving something uniquely delicious, this recipe promises to be your next showstopping creation that will have everyone asking, "What is this incredible dish?"
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g periwinkle sea snails
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon chili powder
- Fresh cilantro for garnish
Instructions
- Clean the periwinkle sea snails thoroughly under cold running water, removing any sand or debris. Use a small brush to scrub the shells gently.
- Prepare a large pot of boiling salted water. Add the cleaned sea snails and blanch for 3-4 minutes until the meat becomes slightly firm and easily detachable from the shell.
- Drain the sea snails and rinse with cold water to stop the cooking process. Use a small fork or specialized snail pick to extract the meat from the shells.
- In a separate mixing bowl, combine tamarind paste, sugar, fish sauce, and chili powder. Whisk the ingredients until they form a smooth, well-integrated sauce.
- Heat a wok or large skillet over medium-high heat. Add the extracted sea snail meat and pour the prepared tamarind sauce over them.
- Stir-fry the sea snails in the sauce for 5-6 minutes, ensuring each piece is evenly coated and heated through.
- Transfer the sea snails to a serving plate and garnish generously with freshly chopped cilantro leaves.
- Serve hot as an appetizer or light main course, accompanied by steamed rice or crusty bread to soak up the flavorful sauce.
Tips
- • Always source fresh, high-quality sea snails from reputable seafood markets • Use a small, stiff brush to meticulously clean the shells and remove any sand or debris • Blanch the snails precisely—overcooking can make them tough and rubbery • A specialized snail pick makes meat extraction easier, but a small fork works well too • For maximum flavor, ensure the tamarind sauce is whisked until completely smooth • Stir-fry the snails quickly to maintain their delicate texture and prevent overcooking • Fresh cilantro is crucial—chop it just before serving to preserve its vibrant flavor and aroma • Pair with steamed jasmine rice or crusty bread to complement the rich, tangy sauce
Nutrition Facts
Calories: 137kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
