How to make snail dipping sauce better than the restaurants with STAVI

Food connoisseurs know that the dipping sauce is one of the factors that decides whether a dish succeeds. Indeed, for dishes that revolve around dipping, the sauce is the "soul" of the dish and is indispensable for enhancing the flavor of everyday meals. A dipping sauce not only makes a dish richer and more memorable, but also gives every dish a more complete feel.

Today, STAVI office catering will show you how to make a dipping sauce for snails. If you are a "fan" of snail dishes, hurry over here and check out this recipe! Here is a hint: this is also a super tasty dipping sauce for seafood dishes.

Snail dipping sauce with chili, lemongrass, calamansi and lime leaves

Ingredients:

• Fish sauce : 3 tablespoons

• Sugar : 2 tablespoons

• Lemongrass : 1 stalk

• Ginger : 1 root

• Chili : 2 peppers 

• Lime leaves : 5 leaves

• Calamansi : 3 - 5 fruits

Image: Ingredients for snail dipping sauce

Method:

1. Preparing the ingredients

First, choose fresh lemongrass stalks, wash them, trim off the ends, let them drain, then cut them into small pieces and crush them to release their aroma.

Scrape the dark skin off the ginger, wash it, let it drain and cut it into thin slices. Choose mature, dark green lime leaves for the best aroma, let them drain, then cut them into thin strips.

Chop the chili, remove the seeds and mince finely. Finally, take 2-4 calamansi and cut them in half crosswise; slice the remaining ones thinly and remove all the seeds.

Image: Preparing the ingredients

2. Cooking

Pour 2 tablespoons of fish sauce into a small pot with 4 tablespoons of cooled boiled water and 2 tablespoons of sugar, bring to a boil and stir until the sugar has completely dissolved, then turn off the heat. Pour the mixture into a bowl and wait until the cooked fish sauce has cooled completely.

Image: Making snail dipping sauce

Once the fish sauce has cooled, add 1 teaspoon of calamansi juice, the seeded calamansi slices along with the minced garlic, chili, ginger and lemongrass to the bowl and stir the mixture well. Finally, sprinkle some lime leaves over the surface of the sauce and you have a bowl of rich, super delicious snail dipping sauce.

Note:

• How mild or strong the snail dipping sauce is depends on each person's taste, so you can adjust the seasoning when cooking the fish sauce

• If you cannot eat spicy food or have children at home, you can reduce the amount of chili

• You can replace calamansi juice with lime or vinegar, but calamansi still has the best aroma and is milder in sourness than lime.

• If you like, you can add sliced lemongrass to the sauce for extra fragrance.

3. The result

Snail dipping sauce with chili, lemongrass, calamansi and lime leaves is very simple and does not take much of your time, does it?

The bowl of sauce is fragrant with calamansi, and with the red of the chili and the yellow of the ginger it is extremely eye-catching; on top of that, its salty, sweet, sour and spicy notes stimulate the palate, making the snail dish more popular than ever.

Image: Snail dipping sauce better than at the restaurant

Thick snail dipping sauce

Ingredients:

• Fish sauce : 2 tablespoons

• Chili sauce : 1 tablespoon 

• Ginger : 1 fresh ginger root

• Lime leaves : 5 lime leaves

• Sugar : 3 tablespoons 

• Tamarind juice : 2 tablespoons

• Lime juice : 2 tablespoons 

• Garlic : 5 cloves

• Red horn chili: 3 peppers

Method

1. Preparing the ingredients

Buy local ginger, then scrape off the skin, wash it and let it drain. Next, roast the ginger over the stove until it is slightly charred and fragrant, then scrape off all the charred parts.

Take the roasted ginger together with 2 peeled garlic cloves and 2 horn chilies cut into pieces, and pound them with a pestle or blend them in a blender until fine.

2. Cooking

Take a pot and add 2 tablespoons of sugar, 2 tablespoons of fish sauce, 100ml of water, 2 tablespoons of tamarind juice and 1 tablespoon of chili sauce, then put it on the stove and cook over medium heat.

In a small pot, add 3 tablespoons of fish sauce, 3 tablespoons of sugar, 2 tablespoons of chili sauce and 2 tablespoons of tamarind juice, then bring to a boil while stirring over medium heat. Once the sugar has completely dissolved, turn the heat down low. Simmer the mixture for about 5 - 7 minutes until the sauce thickens, then season to taste, turn off the heat and let it cool.

3. The result

Finally, pour the sauce into a bowl, mix it well with the finely minced ginger, garlic, lemongrass and chili, add 2 tablespoons of lime juice, stir all the seasonings together, adjust the saltiness to your taste, then sprinkle the finely cut lime leaves on top and it is done!

 

Image: The finished snail dipping sauce, wonderfully delicious

The finished snail dipping sauce is thick and fragrant, with the seasonings blending together to captivate diners; in particular, its sweet-and-sour taste with a mild kick delights everyone who tries it!

Extra spicy snail dipping sauce

Ingredients

• Fish sauce : 2 tablespoons

• Chili sauce : 1 tablespoon 

• Chili : 2 peppers

• Lemongrass : 2 stalks

• Garlic : 5 cloves

• Ginger : 1 root

• Sugar : 2 tablespoons

• Calamansi juice : 2 tablespoons

• Calamansi : 3 - 4 fruits

• Cooled boiled water : 2 tablespoons

• Lime leaves : 4 - 5 leaves

Method

1. Preparing the ingredients

First, choose fresh lemongrass stalks, trim off the ends and wash away all the dirt, let them drain, then cut them into small pieces and crush them.

Choose local ginger, not too large, then scrape off the skin, wash it with water, let it dry and mince it finely.

Choose mature lime leaves, wash them, let them drain and cut them into thin strips.

Cut the stems off the bell peppers, remove all the seeds and pound them finely. Cut the calamansi in half, slice them and remove all the seeds.

2. Cooking

Pour the fish sauce into a pot with the sugar, chili sauce and calamansi juice, put it on the stove and bring to a boil, then keep the heat low and stir until the sugar has completely dissolved and the mixture is well blended. Simmer for about 5-7 minutes until the sauce thickens, then turn off the heat and mix it well with the seasonings such as the minced lemongrass, ginger, chili and garlic.

3. The result

This chili sauce-based snail dipping sauce is very popular in Northern Vietnam, with the fragrance of calamansi and the fiery heat of chili; dipped with snails and eaten with sour star fruit, green banana and cucumber, nothing compares. You would have to call it delicious "to the last drop."

 

Image: Super delicious snail dipping sauce

Have you saved STAVI's recipe for snail dipping sauce that beats the restaurants yet? It only takes a few minutes to have a bowl of truly high-quality, wonderful dipping sauce. Hurry up and try it with STAVI to enjoy with your snail dishes. We wish you success!

If you are looking for industrial catering providers, contact Stavi right away. Stavi industrial catering is proud to be a leading industrial catering service provider in Vietnam, with a team of professional, dedicated chefs devoted to our customers.