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Tempura Snails Sriracha Stir Fry

A plated dish combining Japanese style tempura snails with a classic Chinese style stir fry
  • Preferred menu selling price: £6.50
  • Skill: 3 Eggs
  • Service Time: 10 minutes
  • Perfect For: Bar Food, Starters, Tapas/Small plates - prep
  • Shelf Life: Serve straight away

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

  • Wok
  • Veg chopping board
  • Knife
  • Grater 
  • Scales
  • Measuring jug

Allergens

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Sub-recipe Allergens

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Method

Gather and prepare all the ingredients and sub recipes.

Place the oil in the wok over a high flame.

Place the onions, peppers and carrots in the oil & start cooking.

Add the rest of the veg & start to soften.

Once the veg is starting to soften add in 5 ml of the sriracha, the soy sauce & fish sauce.

Take off the heat.

Fry your tempura Snails according to the sub recipes.

Toss in 5ml of the Sriracha.

Place the pak choi in the pan with the inside of the pak choi downwards.

Cook until the pak choi has a nice golden brown colour.

Place the pak choi on the plate with the pan seared side facing up.

Top with the stir fry.

Top with the tempura snails.

Dress the plate with the rest of the Sriracha and serve.

Tempura Snails Sriracha Stir Fry

In our tempura snails sriracha stir fry we have combined the well known cooking styles of China (stir fry) and Japan (tempura) to create this colourful and flavoursome dish with a little added zing from the sriracha.

Sriracha itself is originated in Thailand, and is another wonderful addition to the worlds love affair with hot chilli sauces.

Snails too are becoming an increasing imported ingredient in the far East, particularly China.

Once again we have used the Helix Aspersa Muller,the smaller variety of snail. Well known for its quality of meat the Helix Aspersa is by far the most commonly consumed snail being.

Your suppliers will be able to easily supply all of these ingredients.

Allergen warning: both mussels and their land based cousins snails (esgargot) are molluscs. Therefore, you do need to be aware that the mollusc allergen is relevant to both when tracking allergens in recipes.

L’Escargotiere (Bowland) Ltd supply the snails used in our recipes, farming snails near Clitheroe, Lancashire. Over 80% of snails are still picked from the wild, whilst snail farming (heliculture) only contributing about 15-20%.

Due to the influence of French, Italian and Spanish cuisine across the globe, farmers cannot keep up with the demand, with China being one of the worlds biggest consumers. Being a UK based farmer L’Escargotiere (Bowland) Ltd can deliver anywhere in the country.

Take a look at these other recipes, if you’re looking for other interesting ways to use snails, rather than just the classic “with garlic butter”:

Recipes

Snails In Cider and Pear Cream with Tiger Bread Bowl

Snails with mushrooms on toast

Thai Green Snails

Snails Mariniere

Snail, Shallots and Smoked Garlic Mayo

Thai Red Snail Curry

Snails and Mushrooms in a White Wine Sauce

Snails with Garlic, Parsley and Rosemary Butter and Grana Padano HerbCrust

 


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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