Place the oil in the pan and heat up.
Add the onion, garlic, lemongrass and ginger in the pan.
Soften the onions and garlic slightly then add in the rest of the veg.
Cook the veg for a couple of minutes.
Add in the soy sauce and fish sauce.
Add in the coconut milk and the snails.
Cook until the snails are hot throughout over 75°c.
Take off the heat and fill the snail shells with the snails and a little of the sauce.
Fry the blanched and dried udon noodles until crisp and season with salt.
Place the veg on the plate with the snails in the shells, dress with the crispy noodles.
Ready to serve.
Thai Green stir fried vegetables with snails and crispy noodles
Thai Green stir fried vegetables with snails and crispy noodles is a twist on a Thai green curry, so popular now in British eateries, but using attractive snail shells and crispy noodles as part of the presentation.
Helix Aspersa Muller, which are a smaller variety of snail, have been cooked in this dish. The shells used though are from the larger Helix Aspersa Maxima, which L’Escargotiere (Bowland) Ltd can also supply.
As indicated in other recipes, both mussels and their land based cousins snails (esgargot) are molluscs. Consequently, you do need to be aware that the mollusc allergen is relevant to both, so please don’t forget to share this important information with your team.
L’Escargotiere (Bowland) Ltd supply the snails used in the recipes. They farm snails near Clitheroe, Lancashire. Snail farming (heliculture) has been around since Roman times and although widely farmed across Europe, amazingly over 80% is still picked from the wild.
Due to the influence of French, Italian and Spanish cuisine across the globe, farmers cannot keep up with the demand. Being a UK based farmer L’Escargotiere can deliver anywhere in the country.
For more information about the types of snail available in the UK take a look at our Chef-e-pedia article – Snails, or take a look at the information on this website link for L’Escargotiere (Bowland) Ltd
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”: