Stir-Fried Sea Snails with Fermented Black Beans and Chili

Why people make this dish

Nourilo picked up fresh sea snails on a family day trip to a Sai Kung seaside seafood restaurant, and this is how he cooks them at home. Sea snails done right — just cooked through — stay sweet, crisp, and tender, and in traditional thinking they are associated with nourishing yin and moistening dryness. It is a fast, savory dish that comes together in one wok.

Method

1. Rinse the sea snails clean. Cut the chili into small pieces; chop the fermented black beans.
2. Heat oil in a wok. Fry the minced garlic and black beans until fragrant, then add the chili and stir-fry until aromatic.
3. Add the sea snails and toss; splash in the cooking wine, add the light soy sauce, seasoning, and a small half-bowl of water.
4. Cover and let it cook briefly until the liquid reduces, then plate up.

Nourilo’s Tips

Cook the snails just to the point of being done — that is when they are at their sweetest and crispest. If your stomach runs cold, add minced ginger, or stir-fry with a little Thai basil to warm the dish up.