Entree: China – Guangxi – 梧州炒田螺 ➤ Wuzhou chao tianluo (Stir-fried freshwater snails in a savory-spicy Guangxi-style sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 lb (900 g) fresh freshwater snails, cleaned and purged
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) rendered pork lard or additional oil
- 6 cloves (18 g) garlic, smashed
- 1 tbsp (15 g) fresh ginger, julienned or minced
- 4 large (about 60 g) shallots, thinly sliced
- 6–8 dried red chilies (about 10 g), split and seeded for less heat if desired
- 1 tsp (2 g) Sichuan peppercorns
- 1 tbsp (16 g) fermented black beans (dou chi), rinsed and lightly mashed
- 2 tbsp (30 g) pickled chili or chopped pickled vegetables (La Jiao)
- 2 tbsp (30 ml) Shaoxing rice wine
- 2 tbsp (30 ml) light soy sauce
- 1 tsp (5 ml) dark soy sauce
- 1 tsp (4 g) sugar
- 2 tbsp (30 ml) water or reserved snail cooking liquid
- 1 tsp (3 g) cornstarch mixed with 2 tbsp (30 ml) water (optional, to thicken)
- 3 scallions (about 45 g), cut into 1-inch (2.5 cm) lengths
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper

Instructions

1. Clean and blanch the snails: place snails in a large bowl with cold water, 2 tbsp (30 g) coarse salt and 2 tbsp (30 ml) white vinegar; rub and rinse repeatedly until water runs clear to remove grit. Bring a pot of water to a boil, blanch snails 2–3 minutes, drain, reserve 2 tbsp (30 ml) of the cooking liquid, and set snails aside.
2. Heat a wok or large skillet over high heat until smoking, add vegetable oil and pork lard. Add Sichuan peppercorns and dried chilies and stir 15–20 seconds until fragrant. Add shallots, garlic and ginger and stir-fry 30–45 seconds until aromatic and beginning to brown.
3. Stir in fermented black beans and pickled chilies and fry 30 seconds to release flavor. Add the blanched snails and toss to coat in the aromatics.
4. Deglaze with Shaoxing wine, add light soy sauce, dark soy sauce, sugar and 2 tbsp (30 ml) reserved snail cooking liquid or water. Stir briskly and stir-fry 2–3 minutes so flavors penetrate the shells.
5. If a slightly thicker glaze is desired, stir in cornstarch slurry and cook 30–60 seconds until sauce coats the snails. Adjust seasoning with salt and pepper to taste.
6. Toss in scallions and turn off heat. Transfer to a serving dish and garnish with chopped cilantro. Serve hot with steamed rice or crusty bread to scoop the sauce.