Vietnamese Escargot with Coconut Milk and Lemongrass (Ốc Len Xào Dừa)
What is Ốc Len Xào Dừa?
Ốc len xào dừa is a popular Saigon street snack of sea snails stir-fried in a rich coconut milk sauce with lemongrass, garlic and chilies. You suck the snails out of their shells, then spoon up the creamy, fragrant sauce.
Vietnamese Escargot with Coconut Milk and Lemongrass (Ốc Len Xào Dừa)
Ingredients
- 1 lb escargot Oc Len
- ½ head garlic minced
- 2 tablespoon lemongrass minced
- 1 can (14 oz) coconut milk
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 thai chilis sliced
- ½ teaspoon MSG
- 2 tablespoon cooking oil
Instructions
- Wash your escargot with water 5-6 times or until there's no more sand. Drain and set aside.
- In a large wok, heat 2 tablespoon of oil over medium-high. Add garlic, lemongrass, and thai chilis. Saute for 1 min.
- Add your escargot and combine. Saute for another minute.
- Add your coconut milk. Season with salt, sugar, MSG. Stir to combine.
- Wait for the coconut milk to boil then lower the heat to simmer and cook for 5-7 mins, or until fully cooked.
- Add half of your Vietnamese coriander bundle. Toss in the sauce and turn off the heat.
- Serve on a plate and top with more Vietnamese coriander.
