Spicy Snail
Hot Dishes

Spicy Snail

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Spicy Snail

About This Recipe

This Spicy Stir-Fried Snails with Pixian Bean Paste is a bold and flavorful dish that brings together fresh snails and aromatic ingredients for a truly unforgettable meal. Perfectly cleaned snails are stir-fried with ginger, garlic, scallions, green peppers, and fiery small chili peppers for a kick of heat. The star of the dish is Pixian fermented bean paste, adding a deep, umami-rich savoriness that enhances the natural sweetness of the snails. A splash of cooking wine and a pinch of sugar balance the flavors, while a quick stewing step ensures every bite is infused with spicy, fragrant goodness. Ideal for adventurous eaters, this dish is best enjoyed when the sauce thickens, clinging to the tender snails for maximum flavor. Serve hot for a mouthwatering experience that’s both aromatic and satisfying!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • snails 200g
The aromatics
  • ginger 20g
  • garlic 10g
  • scallions 50g
  • green peppers 50g
  • small chili peppers 10g
The sauce & seasonings
  • Pixian fermented bean paste 1 tbsp

menu_book Directions

1
Step 1
Step 1
The vendor will remove the tail of the snail and wash the shell. Since the snails are clean in this season, if you buy them in summer, you should soak them in light salt water with a little sesame oil for a day and a night, until they spit out the residual material, and then cook them. Now I have cleaned and prepared them for stir-frying.
2
Step 2
Step 2
Cut the ingredients into pieces.
3
Step 3
Step 3
Heat the wok with cold oil and stir-fry the ginger, garlic, scallions, and green peppers in sequence.
4
Step 4
Step 4
After the ginger, garlic, and scallions emit their fragrance, add the small chili peppers and continue stir-frying.
5
Step 5
Step 5
Add the snails, a large spoonful of Pixian fermented bean paste, and a small amount of cooking wine, and continue stir-frying.
6
Step 6
Step 6
Add a small amount of sugar, and after stir-frying evenly, add a bowl of water to stew and infuse the flavor. Since Pixian fermented bean paste is very salty, I didn’t add salt.
7
Step 7
Step 7
Pay attention to the cooking process, and when the soup is almost dry, you can take it out of the wok.

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