Sea Snail in Spicy Chili Sauce Recipe, Resep Kerang Macan Saus Cabe ala Dentist Chef

sea snail spicy chilli sauce recipe kerang macan cili api pedas

Sea Snail in Spicy Chili Sauce

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.

resep kerang macan saus pedas singapura chili sauce sea snail

Resep Kerang Macan Saus Pedas Singapura

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

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53 thoughts on “Sea Snail in Spicy Chili Sauce Recipe, Resep Kerang Macan Saus Cabe ala Dentist Chef

  1. 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???

  2. 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!

  3. 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!

  4. 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?

  5. 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.

  6. 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?

  7. 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!

  8. 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!

  9. 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 ^ ^ !

  10. 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

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