Description
The ultimate beer thief loved at coastal night markets, where tiny sea snails with clipped tails are rapid-fried and braised with massive garlic, chili, soy sauce, and Taiwanese basil.
Restaurants serving Spicy Sea Snails in Wine
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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
- Tiny sea snails(Shao Jiu Luo)
- Garlic
- Red chili
- Jiucengta(Taiwanese Basil)
- Rice wine
- Soy sauce
Instructions
- [Authentic Recipe]
- [Prep (Lifeblood)] Soak 'tiny sea snails' in seawater overnight to purge sand completely.
- To make sucking the meat easy, clip off the 'pointed tail' of the shells with pliers.
- Heat generous oil in a wok, fragrantly sauté massive minced garlic and red chilies.
- Dump in snails, toss on high.
- Pour soy sauce, sugar, a little Shacha sauce, and the decisive 'massive rice wine', cover and stir-fry-braise until liquid reduces.
- Once the spicy sauce thoroughly permeates the shells, toss in a handful of raw 'Jiucengta (Taiwanese basil)' to transfer aroma to finish.
Learn more Spice, substitutes, tips
Key spices
Intense Taiwanese basil and garlic aroma
Substitutes at Japanese supermarkets
Babylonia or Omphalius snails (though larger)
Pairing
Cold Taiwan Beer exclusively
Trivia
[Hardcore] The Taiwanese way is to eat while walking, making loud sucking sounds. Heat levels range from mild to super spicy (which makes you choke). Less about eating meat, more a deep snack to 'suck the umami-spicy sauce from the shell and drink alcohol'.
Eating tips & etiquette
[Unique Eating] Put your lips to the shell opening and suck strongly 'schloop!' to slide the meat and spicy sauce into your mouth simultaneously!
Allergen
Seafood (Snails), Soy, Wheat (from soy sauce)