Recipes / Vietnamese dishes / Stir Fries

Oc Lac Xao Thom (Snails Stir Fried with Pineapple), Made with Monk Fruit Sweetener

Name: Oc Lac Xao Thom (Snails Stir Fried with Pineapple), Made with Monk Fruit Sweetener
Total time: 30 min
Yield: 4 servings
Cuisine: Southern Vietnam
Ingredients: 1kg medium oc lac (apple snails); 1/2 pineapple; 10 la chuc leaves (Cambodian lime leaf); 5 stalks lemongrass; 3 bird's eye chilies; 5 calamansi; 3 red horn chilies; 2 tablespoons cooking oil; 1 teaspoon seasoning salt for blanching the snails plus 1.5 teaspoons for the stir fry and 2 tablespoons for the dipping salt; 2 teaspoons kOBE Monk Fruit Blend; 2 tablespoons calamansi juice; 2 tablespoons minced calamansi peel

Vietnamese dishesStir FriesSouthern Vietnam30 minutes

Oc lac stir fried with pineapple works because the lemongrass and la chuc leaf cling to every shell. The meat stays crunchy and the sweet sour pineapple soaks into it. The difficulty is the heat, since a long stir fry makes the snails chewy and shrinks the meat away from the shell.

The blanching water is simmered with lemongrass for 10 minutes and seasoned with seasoning salt, so the snails come out clean and already carrying flavor inside. Tossing them over a high flame firms the meat and keeps it sweet.

This batch weighs about 1.8kg, at roughly 83 calories per 100g.

Nutrition (this recipe makes 4 servings)

83.3kcal

6.5gprotein

2.1gfat

2.7gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. A 1kg pan of snails divides into 4 servings with a shared bowl of calamansi salt.

Ingredients for the batch

1kg medium oc lac (apple snails)
1/2 pineapple
10 la chuc leaves (Cambodian lime leaf)
5 stalks lemongrass
3 bird's eye chilies
5 calamansi
3 red horn chilies
2 tablespoons cooking oil
1 teaspoon seasoning salt for blanching the snails plus 1.5 teaspoons for the stir fry and 2 tablespoons for the dipping salt
2 teaspoons kOBE Monk Fruit Blend
2 tablespoons calamansi juice
2 tablespoons minced calamansi peel

Method

Clean the snails and cut off the tips of the shells. Bruise the lemongrass. Shred 2 of the la chuc leaves and crush the rest lightly.
Squeeze the calamansi for 2 tablespoons of juice and chop the peel for 2 tablespoons. Bruise 2 of the red horn chilies and mince the third.
Halve the pineapple, press one half for juice and slice the other.
Simmer water with the lemongrass for 10 minutes and season it with 1 teaspoon seasoning salt. Blanch the snails in it to clean and scent them, then lift them out to drain.
Set a pan over the heat, warm 2 tablespoons cooking oil and stir fry the lemongrass and la chuc leaf until fragrant.
Tip in the snails and toss them over high heat, seasoning with 1.5 teaspoons seasoning salt. Add the pineapple juice, the bird's eye chilies and the sliced pineapple, toss until the snails are cooked and turn off the heat.
Mix the dipping salt: 2 tablespoons seasoning salt, 2 teaspoons kOBE Monk Fruit Blend, 2 tablespoons calamansi juice, 2 tablespoons minced calamansi peel and 1 chopped bird's eye chili.

Tips

Blanching the snails in boiling lemongrass water seasoned with seasoning salt cleans them and leaves them fragrant.
High heat cooks the snails quickly, keeping the meat firm and sweet.
The juice of half a pineapple gives enough sweet sourness, and more turns the snail meat soft.
Crush the la chuc leaves lightly before they hit the pan, and their oils come through much more clearly.
Trim the tip off each shell before blanching so the seasoning runs right through.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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