Description
An addictive tavern delicacy where 'Luo Rou' (snail or conch meat) is rapid-fried on high heat with massive garlic, Shacha sauce, and Taiwanese basil, stopping you from putting down your beer.
Restaurants serving Stir-fried Sea Snail with Basil
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Luo Rou(Conch meat)
- Shacha sauce
- Jiucengta(Taiwanese Basil)
- Garlic
- Thick soy sauce
Instructions
- [Authentic Recipe]
- Prep 'Luo Rou' (edible snail or sea conch). Wash away slime thoroughly with salt and vinegar, parboil briefly (sold prepped in Taiwanese markets).
- Heat generous oil in a wok, sauté massive minced garlic, ginger, and chilies to release aroma.
- Toss in parboiled Luo Rou, sauté rapidly on high heat.
- Add
- tbsp of the decisive 'Shacha Sauce', season strongly with Jiangyou Gao (thick soy sauce), wine, and sugar.
- Once coated, dump massive 'Jiucengta' (Taiwanese basil) right before turning off heat.
- When basil wilts and aroma explodes, drizzle with sesame oil to finish.
Learn more Spice, substitutes, tips
Key spices
Taiwanese basil and Shacha sauce aroma
Substitutes at Japanese supermarkets
Turban shell or Whelk meat
Pairing
Ice-cold Taiwan Beer
Trivia
[Hardcore] 'Chao Luo Rou' used to mainly mean edible giant land snails (African Achatina), but nowadays sea conchs are often used. Either way, the abnormal crunchiness and strong seasoning make it Taiwan's ultimate drink snack.
Eating tips & etiquette
[Unique Eating] Chew long on the intense 'crunch, crisp' texture—harder than abalone or turban shell—and wash down the strong Shacha flavor entirely with beer!
Allergen
Seafood (Conch), Soy, Wheat, Shrimp (from Shacha)