Sea Snails In Coconut Milk Oc Len Xao Dua Recipe

Ever thought you’d be swept off your feet by sea snails in coconut milk? Trust me, this is the culinary adventure you didn’t know you needed, and it’s about to redefine your idea of comfort food.

I love the layered tastes and smooth creaminess of Oc Len Xao Dua, the splendid Vietnamese dish I made recently. Tender sea snails, I learned from my friend Hein, are served here on Halong Bay.

Mine had been lovingly handpicked just hours earlier from a fishing boat. The snails were simmered in stirring sauce, combining toasted garlic and lemongrass with just the right amount of heat from bird’s eye chilies and a whisper of fish sauce.

This dish was divine.

Sea Snails In Coconut Milk Oc Len Xao Dua Recipe Ingredients

• Coconut Milk: Rich in healthy fats, it adds a creamy texture and naturally sweet flavor.
• Sea Snails: High in protein and low in fat, they provide a unique texture.
• Garlic: Adds depth with its pungent flavor and offers antioxidant benefits.
• Lemongrass: Infuses a citrusy aroma and aids in digestion.
• Bird’s Eye Chilies: Spicy kick that boosts metabolism and flavor complexity.

Sea Snails In Coconut Milk Oc Len Xao Dua Recipe Ingredient Quantities

• 1 kg sea snails (oc len), thoroughly cleaned
• 400 ml coconut milk
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 small shallot, thinly sliced
• 2 lemongrass stalks, white part only, finely chopped
• 2-3 bird’s eye chilies, sliced
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• Fresh coriander or Vietnamese mint for garnish

How to Make this Sea Snails In Coconut Milk Oc Len Xao Dua Recipe

1. In a sizeable pan, over medium heat, heat the cooking oil. Then, measure and add the minced garlic, sliced shallot, and chopped lemongrass to the pan. Sauté until you can clearly smell the fragrance, about 2-3 minutes.

2. In the next step, put the cleaned sea snails into the pan and mix them very well with the fragrant concoction. They should not taste like the ocean when done, just like delicious seafood. You don’t want the next step to be a too-salty surprise!

3. Add the coconut milk and let it cover the sea snails.

4. In the pan, add the sliced bird’s eye chilies, regulating the amount according to how spicy you want your dish.

5. Add fish sauce and sugar for seasoning, mixing everything together to make sure it’s well combined.

6. Allow the sea snails to cook through and absorb the flavors for about 10-15 minutes, bringing the mixture to a gentle simmer.

7. The coconut milk will thicken a little as it reduces. Stir every now and then to keep it from sticking.

8. If necessary, taste and adjust the seasoning. You can add more fish sauce or sugar to make it suit your taste.

9. After the sea snails have become tender and the sauce has reached a luscious consistency, take the pan off the heat.

10. Rearrange the structure while preserving the meaning.

Move to a serving platter. Top it off with freshly torn coriander or Vietnamese mint. Crusty baguette, steamed rice, or other bread, for that matter, is an excellent delivery vehicle for the sauce. Don’t let your face go near the dish unless you want to be drenched in a flavor-bombing aroma.

Sea Snails In Coconut Milk Oc Len Xao Dua Recipe Equipment Needed

1. Large pan
2. Measuring spoons
3. Knife
4. Cutting board
5. Wooden spoon or spatula
6. Serving platter

FAQ

• Q: Can I substitute sea snails with another type of seafood?A: Yes, if you can’t get sea snails, alternate shellfish like clams, mussels, or whelks can be used.
• Q: Is there an alternative to coconut milk for this recipe?A: You can use cashew milk or cream instead of coconut milk. They will lend a more subdued flavor. But when it comes to the truly unique taste of this dish, it’s all about the coconut milk.
• Q: How do I properly clean sea snails?A: To eliminate any sand and impurities, place them in salted water for a number of hours, changing the water often.
• Q: Can this dish be made less spicy?A: Certainly, just cut down on the number of bird’s eye chilies or leave them out entirely, and you will have a mild version.
• Q: What type of oil should be used?A: The best oils are neutral ones, like canola or vegetable oil, but you can also use peanut oil for an added depth of flavor.
• Q: How long does it take to cook the sea snails?A: Usually, cooking takes about 10-15 minutes after it has been added to the coconut sauce; you want to make sure everything is well-coated and heated through.
• Q: Can I prepare this dish in advance?A: You can serve it fresh or prepare the base sauce in advance. Then, at serving time, just cook the snails. They take only a few minutes, and don’t require much attention, so they’re perfect for the last step in this dish.

Sea Snails In Coconut Milk Oc Len Xao Dua Recipe Substitutions and Variations

Sea snails (oc len) can be substituted with clams or mussels for a similar texture and flavor.
If you want a different creamy texture in your dish, replace the coconut milk with evaporated milk. Keep in mind this unique alternative will slightly change the flavor of the dish.
Substituting bird’s eye chilies for jalapeños or serrano peppers reduces the spice level. The following illustration, originally from Inaki Aizpitarte’s book En Casa, shows how to make Mama D’s Pickled Red Onions.
Soy sauce can be used as a substitute for fish sauce to make the dish vegetarian. It has a different umami flavor that makes it a good option for this substitution.
You can use regular mint or basil instead of Vietnamese mint in the recipe for a similar aromatic finish.

Pro Tips

1. To enhance the flavor, consider lightly bruising the lemongrass before chopping. This helps release its essential oils, lending a more robust aroma to the dish.

2. For a more complex taste, use a mix of coconut cream and coconut milk. Start with the coconut milk and add a bit of coconut cream towards the end for a richer texture and flavor.

3. If you want a hint of smokiness, lightly char the bird’s eye chilies over an open flame before slicing them. This adds a subtle smoky depth to your dish.

4. Deglaze the pan with a splash of white wine or rice wine just before adding the coconut milk. This step can lift any stuck-on flavors from the aromatics, enriching the dish overall.

5. Experiment with additional herbs such as Thai basil or lime leaves for garnish. These complement the dish beautifully by adding a fresh and zesty note.