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.
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
- 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