Sea snail(Babylonia spirata) or tiger sea snail is gastropod that not commonly well known as the land snail or escargot. You can easily known the tiger sea snail names derived from, brown stiripped and dotted in the shell. This sea snail is known as kerang macan in Indonesia and the local fisherman told the the harvest season of tiger sea snail in on rainy season during september to december. This sea snail is far away from their relatives land snail, no need to worried about their slime. i guess i’ve got some issue when dealing with the landsnail slime. I guess the perfect way to cook the land snail is simply butter garlic and herbs land snail/escargot.
As majority of any seafood products, timing is crucial point on cooking the sea snail. The tiger sea snail is easily turned into rubbery and very chewy if overcooked. Some seafood restaurant like to blanch or deep fried the sea snail in few seconds just before cooking to reduce the fishy aromas. I like to blanch the tiger snail in aromatic spice infused water first before stir fry with the sauce. Just make sure that your preference sauce is throughly cooked before tossing it with the sea snail. This tricks makes no need to prolonged cooking to the sea snail. Sometimes, i like to simply boiling this in good aromatic seasoning then just dipped it in superior soy sauce mixture with chopped chillies, ginger and a little drizzle of lemon juice . Make sure you’ve got a toothpick right beside you to enjoy this little creatures.
Ingredient :
Boiled Sea Snail Recipe/ Resep Keong Macan Rebus :
100 g, tiger sea snail/ kerang macan
1 tbsp kaffir lime juice/1 sdm air jeruk purut
5 cm ginger/jahe, bruised/memarkan
1 Lemongrass/Sereh, brused/memarkan
2 Kaffir lime leaves/Daun jeruk purut
2 cups Water/Air, for boiling
Spicy Chili Sauce Recipe/ Resep Saus Cabe Berbumbu:
- 7 cloves Shallot/ Bawang merah
- 7 cloves Garlic/ Bawang putih
- 12 red chillies/Cabe merah
- 7 red bird eye chillies/ Cabe rawit merah
- 3 cm large knob of ginger root/ Jahe
- 1/2 tsp szechuan peppercorn/ Andaliman, finely chopped
- 1 tbsp shrimp paste/ Terasi, belachan
- 1 tsp oyster sauce/Saus Tiram
- 2 Large tomato/ Tomat
- 2 tbsp Tomato ketchup/Saus tomat
- 1/2 tsp maizena, dissolved in 1 tbsp water
- 3 tbsp oil
- 1/3 Cup water
- salt n pepper to taste
Instruction :
- Process the shallot, garlic, chillies, ginger and tomato in a blender, blend until smooth mixture consistency.
- Heat up 2 tbsp oil in a wok pan and saute the shrimp paste and szechuan peppercorn until fragrant.
- Pour the blended mixture and keep stiring until the oil is separated from the mixture in the edge.
- Add the water, oyster sauce, tomato ketchup and season with salt and pepper, bring it to boil.
- Simmer the spicy chilli sauce until thicken.
- Meanwhile, Pour 2 cups of water in a wok pan and put the kaffir lime juice, bruised ginger, lemongrass and kaffir lime leaves, bring it to boil.
- Put the the sea snail to the fragrant water and blanch it about 1 minutes, drained.
- Toss the spicy chilli sauce and the blanched sea snail in a wok pan for about 2 minutes with hottest flameas possible in your stove.
- Add the dissolved maizena to the sauce and turn off the heat
- Serve immediately
You feature so many foods I have never tried before – I have eaten escargot before but never sea snails.
🙂 Mandy
Thx my friend,
i guess the sea snail not so diffrent with the escargot…
the sea snail is more chewy and the escargot is more meaty..
but i love them both….
Im very curios if Here in Europe can buy it…..very intresting dish,im sure THE tasty is very Nice ….is a bit like a crab tasty???
unfortunately it’s more chewy and taste like squid for my licking…..
i guess you can check the asian groceries stores….
Hey what a coincidence, I had some spicy snails last night!
SEa snail too ???
Escargot type more like it..
wow, that’s preety awesome…
how did you deal with the slime???
I have no idea how they cooked it but I dont remember slime. What I most remember is putting a whole VERY HOT chili in my mouth. I always think, hey I’m half Indonesian so I can deal with very hot chili…. Then I felt like a dragon with fire in my mouth.
Hehehe…
i guess all Indonesian can deal with chillies but not with pepper///
the opposide of the foreigner….
you are supposed to be a dentist! did you dig up recipes while drilling your clients’ teeth and examing what they ate? hahaha… your recipes are fantastic!
This comment is make me laught freakin bad..
i guess it literrary, before “you tell me what you eat, i’m telling you who you are”
unfortunately i can who the patient is from the debris…hehehe
Snails are one of the few items I do not touch. Your dish looks lovely and I am sure delicious.
This is sea snaill, no need to worry about the slime Norma…hehehe
actually, my mom and grandmas did’t touch that too, just me and my sister and my little niece…..
lucku us..hehehe
I don’t remember when I had snail last time,it’s long time ago,looks so flavorful and spicy that’s what i like 🙂
Thx Ridwan, give it a try…..
I have never eaten snails before, but this is certainly a colourful dish.
Give it a try, you won’t regret it my friend….
This sounds delicious I just know I can’t get them here. Maybe I could use clams though or even shrimp, the spicy sauce would be great!
Yes you can substitude it, that’s agreat idea…..
Try co check the asian groceries nearby….
Very interesting. I find that escargot often have not much taste beyond the garlic butter they are most often served with…. do these sea snails have a strong flavor?
Nom it’s not too strong actually..
it’s more like small squid taste and texture…
We prepare land snails (lumache) in a tomato sauce, though not nearly as spicy as your recipe. I wonder how tiger snails would taste? Hmmm … You’ve given me something to consider, Dedy. Thank you.
Wow, that’s a great idea..
it’s actually taste like a squid and the texture too
btw, i had 2 cans of canned escargot in spicy tomato sauce in my cabinet…..
I love that you devour sea snails! It’s a staple in my household but can’t get my friends to indulge in it with me—yours look deeelish!
Wow, intive me my friend…hehehe
try to cooked it many diffrent way and i guess they would love some….
Ded, pinjem km sebulan deh buat ngajarin masak hihi
boleh2 mbak..
asal upetinya batas UMR..hehehe
Makkkkk mahal itu hihi
Ya, buat istri bule sih sgitu dah murah mbak…
hehehe
disini namanya tutut..
ngakak baca komennya samhan.. jadi bener ga tuh ded, kalu periksa gigi, penasaran mereka makan apa dengan gigi item gigi kuning gigi bolong gigi kinclong?
ya gitu deh mabak….
Rahasia perusahaan dung…hehehehe
You even make sea snails look delicious – awesome 😀
Cheers
CCU
Thx my friend…..
give it a try and have your own festive…
Sayang di sini belum pernah lihat ada yg jual , jd nggak bisa praktek deh ya 😦
Pake udang, cumi atau kerang juga oke mbak……
I have never heard of nor seen sea snails ever before but they actually look very pretty the way you presented them – what an intriguing recipe this is! Amazing what I can learn from your blog!
Thx my friend, i can guaranty that you won’t regret to give it a try…..
Again, I’ve learnt something new here… your blog is exotic 🙂
What a pleasure for me my friend……
I am really jealous with all the exotic ingredients you have got there. This looks absolutely divine!
I’m happy to invite you to come to Indonesia Angie,
we’ve got so much more than this…
Seriously, you should open a Dentist Chef restaurant. Everything you cook is so unique and diverse. You’ve expanded the comfort zone in your kitchen to include land, sea and all of the continents. Cheers! I love reading your blog!
That’s pne of my dreams,
u’m tempting too use many culinary ingredients….
wish me luck with it….
I’d have to come up with another name to entice the ponytails to try this dish! 🙂
I guess you won’t reret to try this…..
ah, I know this kind os snail ^ – ^ we grilled them then enjoy with the sauce with made from lemon,sugar,salt,pepper and a little bit fresh chilly or fish sauce ! Un..stir them with tamarind chilly sauce is quite a choice, too, or stir with butter and gralic ^ ^ !
This is familiar throughout asian descent….
your preparation sounds tempting to try….
Oh boy now you make me miss snails! I think the last time I had them was a decade ago back in the Philippines. I still remember the dish it was snails cooked in coconut milk
We used to make snail curry too in Indonesia…
we called it gulai tutut…hehehe
It looks like a beautiful dish. I love the patterns on the shells too.
cute lil creatures,
it taste preety good too…..
Argh… I saw some keong macan in market today and after reading the recipe and looking at your amazingly mouth watering photo, I kinda regret not buying them 😦 Gotta grab some of those keong macan next time 🙂