Grease Snail (Highly prized in Southeast Asian seafood cuisine)
1. Key Characteristics:
Live & Fresh – Sourced from clean waters and delivered at peak freshness
Flavor Profile: Naturally sweet, briny, and slightly creamy, with a mild seafood aroma
Texture: Firm, chewy, and slightly bouncy when cooked properly
Highly Versatile – Best suited for stir-frying, grilling, steaming, or simmering in broths
Suitable For:
Stir-Frying: Cooked with garlic, chili, and lemongrass for a bold, fragrant dish
Grilling: Brushed with butter and herbs for a smoky and rich taste
Steaming: Steamed with ginger, scallions, and soy sauce to retain its natural sweetness
Soups & Broths: Slowly simmered to infuse the broth with deep umami flavors
Not Suitable For:
Raw consumption, as it requires proper cooking
Overcooking, which can make the texture too tough and rubbery
2. Why Choose Live Grease Snail?
✔ Mildly Sweet & Briny – Offers a delicate, slightly creamy seafood taste.
✔ Firm & Chewy Texture – Pleasantly bouncy when cooked to perfection.
✔ Highly Versatile – Great for stir-fries, steaming, soups, and grilling.
3. Handling & Preparation Tips
Storage & Cleaning:
Keep live grease snails in a cool, damp place until ready to cook.
Store in the refrigerator at 0–4°C, keeping them moist but not submerged in water.
Soak in clean water for 1–2 hours to allow the snails to purge sand and impurities.
Cooking Methods:
Stir-Frying: Sauté with garlic, lemongrass, and chili for a fragrant dish.
Grilling: Lightly coat with butter and herbs, then grill over charcoal for a smoky taste.
Steaming: Steam with ginger, scallions, and soy sauce to enhance natural umami.
Soups & Broths: Simmer gently to extract deep seafood flavors into the broth.
🚫 Avoid:
Eating raw, as grease snails require cooking for the best texture and flavor.
Overcooking which can result in an overly tough and rubbery texture.
