Sichuan Stir-Fried Snails
Fiery, Numbing, and Rich in Umami
If you relish bold flavors and adventurous street food, Sichuan Stir-Fried Snails is a dish that deserves your attention. Celebrated throughout Southeast Asia and influenced by the distinctive flavors of Sichuan cuisine, this recipe features tender freshwater snails paired with aromatic herbs, dried chilies, pickled bamboo shoots, and a rich, spicy broth that offers both numbing heat and profound savoriness.
The Sichuan hot pot base delivers a signature spiciness, while Hloung Chicken Powder adds a depth of umami, resulting in a well-balanced broth that envelops each snail in delightful seasoning.
Ingredients
- Fresh Snails (ខ្យង) 500g
- Pickled Bamboo Shoots 200g
- Sichuan Hot Pot Block 1/2 Small Block
- Garlic & Shallots 10 Cloves Total
- Fresh Ginger 5 Slices
- Dried Chilies 5 Pieces
- Oyster Sauce 1 tbsp
- Hloung Chicken Powder 1/2 tbsp
- Cilantro For Garnish
How to Make It
Watch the complete cooking demonstration below before following the written recipe.
1. Sautéing the Spices
Heat your wok and add a little oil. Drop in the half-block of Sichuan hot pot base and stir until it completely melts and releases its red chili oil. Immediately add the garlic, shallots, ginger slices, and dried chilies. Stir-fry until the kitchen smells incredibly fragrant and spicy.
2. Adding Snails & Seasonings
Toss the thoroughly cleaned snails into the wok and mix them well with the fiery aromatics. Now, add 1 tablespoon of Oyster Sauce and your secret weapon for depth: 1/2 tablespoon of Hloung Chicken Powder. This powder balances the fierce Sichuan heat with a rich, savory umami base.
3. Simmering to Perfection
Add a small splash of water to the wok to create a bubbling sauce. Allow the snails to stir-fry and simmer until fully cooked and infused with the rich, spicy flavors. Incorporate the 200 grams of pickled bamboo shoots, tossing everything together for an additional minute.
Finally, taste and adjust the seasoning as necessary, then transfer the mixture to a serving plate. Garnish generously with fresh cilantro and serve hot.
Featured Ingredient
Hloung Chicken Powder is a versatile pantry essential that enriches soups, stir-fries, marinades, fried rice, noodle dishes, and vegetables with a robust savory flavor.
Rather than relying on multiple seasonings, a modest amount of Hloung Chicken Powder contributes depth while enhancing the natural flavors of seafood, meat, and vegetables. In this recipe, it effectively balances the bold heat of the Sichuan hot pot base, while also accentuating the sweetness of the snails and the tanginess of the pickled bamboo shoots.
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