📝 About This Recipe
A quintessential street food delicacy from the heart of Hunan province, these snails are a masterclass in the 'Gan La' (dry and spicy) flavor profile. Small river snails are wok-tossed with an aromatic explosion of pickled chilies, ginger, and purple perilla leaves to create a dish that is as addictive as it is bold. This recipe captures the rustic, soul-warming heat of Xiang cuisine, perfect for those who crave a deep, numbing, and savory culinary adventure.
🥗 Ingredients
Main Ingredients
- 2 lbs Fresh River Snails (Tian Luo) (cleaned, tails clipped)
- 4 tablespoons Vegetable Oil (high smoke point)
Aromatics and Chilies
- 15-20 pieces Dried Red Chilies (cut into segments)
- 1/2 cup Hunan Pickled Peppers (Pao Jiao) (chopped)
- 2 inch piece Fresh Ginger (sliced into matchsticks)
- 8 cloves Garlic (smashed and roughly chopped)
- 1 tablespoon Sichuan Peppercorns (optional for extra numbing)
- 1 handful Purple Perilla Leaves (Zi Su) (roughly torn; essential for authentic flavor)
The Sauce and Seasoning
- 2 tablespoons Doubanjiang (Spicy Bean Paste) (finely chopped)
- 2 tablespoons Light Soy Sauce
- 3 tablespoons Shaoxing Rice Wine
- 1 tablespoon Oyster Sauce
- 1 teaspoon Sugar (to balance the heat)
- 1/2 teaspoon Chicken Bouillon Powder (optional)
- 1 cup Water or Chicken Stock
👨🍳 Instructions
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1
Prepare the snails by soaking them in a bowl of water with a tablespoon of oil and a pinch of salt for at least 2 hours (or overnight) to allow them to purge any grit. Rinse thoroughly multiple times.
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2
If the tails haven't been clipped, use a pair of heavy-duty kitchen shears to snip off the pointed tip of each snail shell. This allows the sauce to penetrate and makes it easier to suck the meat out.
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3
Blanch the snails in a large pot of boiling water with 1 tablespoon of Shaoxing wine and a few slices of ginger for 3 minutes. Drain and set aside.
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4
Heat a wok over high heat until it begins to smoke slightly. Add the vegetable oil and swirl to coat the surface.
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5
Reduce heat to medium and add the ginger, garlic, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant.
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6
Add the Doubanjiang and chopped pickled peppers. Stir-fry for 1 minute until the oil turns a bright, vibrant red.
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7
Toss in the dried chili segments and stir briefly, being careful not to burn them.
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8
Increase heat to high and add the blanched snails. Stir-fry vigorously for 2-3 minutes to ensure they are well-coated in the aromatic oil.
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9
Pour in the remaining Shaoxing wine around the edges of the wok to create a steam effect, then add the light soy sauce, oyster sauce, and sugar.
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10
Add 1 cup of water or chicken stock. Bring to a boil, then reduce heat to medium-low, cover with a lid, and simmer for 8-10 minutes. This ensures the snails are cooked through and have absorbed the flavors.
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11
Remove the lid and turn the heat back to high. Stir-fry until the liquid has reduced to a thick, glossy glaze that clings to the shells.
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12
Add the fresh perilla leaves and chicken bouillon powder (if using). Toss for another 30 seconds until the leaves are wilted and their unique fragrance is released.
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13
Transfer to a large serving bowl and serve immediately while piping hot.
💡 Chef's Tips
If you cannot find fresh perilla leaves, you can substitute with Thai basil, though the flavor profile will shift slightly. Ensure you clip enough of the tail off; if you don't, the vacuum created will make it impossible to extract the snail meat. Don't overcook the snails during the simmering phase, or the meat will become rubbery and difficult to remove. For the best results, use 'Pao Jiao' (Hunan pickled chilies) as they provide a necessary acidity that cuts through the spice and salt.
🍽️ Serving Suggestions
Serve with plenty of ice-cold Chinese lager or a crisp Riesling to soothe the palate. Provide a small bowl of toothpicks for guests who find it difficult to suck the snails directly from the shell. Serve alongside a simple plate of stir-fried leafy greens (like Bok Choy) to balance the intensity. A side of steamed white rice is essential for soaking up the leftover spicy, aromatic sauce. Keep a large bowl on the table for discarded shells.