Live Grease Snail

Live Grease Snail – Rich, Chewy & Perfect for Stir-Frying or Grilling

Description:

1. Product Overview

• Species: Grease Snail (Highly prized in Southeast Asian seafood cuisine)
• Key Characteristics:
  • Live & Fresh – Sourced from clean waters and delivered at peak freshness
  • Flavor Profile: Naturally sweet, briny, and slightly creamy, with a mild seafood aroma
  • Texture: Firm, chewy, and slightly bouncy when cooked properly
  • Highly Versatile – Best suited for stir-frying, grilling, steaming, or simmering in broths
• Suitable For:
  • Stir-Frying: Cooked with garlic, chili, and lemongrass for a bold, fragrant dish
  • Grilling: Brushed with butter and herbs for a smoky and rich taste
  • Steaming: Steamed with ginger, scallions, and soy sauce to retain its natural sweetness
  • Soups & Broths: Slowly simmered to infuse the broth with deep umami flavors
• Not Suitable For:
  • Raw consumption, as it requires proper cooking
  • Overcooking, which can make the texture too tough and rubbery

2. Why Choose Live Grease Snail?

✔ Mildly Sweet & Briny – Offers a delicate, slightly creamy seafood taste.
✔ Firm & Chewy Texture – Pleasantly bouncy when cooked to perfection.
✔ Highly Versatile – Great for stir-fries, steaming, soups, and grilling.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Keep live grease snails in a cool, damp place until ready to cook.
   • Store in the refrigerator at 0–4°C, keeping them moist but not submerged in water.
   • Soak in clean water for 1–2 hours to allow the snails to purge sand and impurities.
2. Cooking Methods:
   • Stir-Frying: Sauté with garlic, lemongrass, and chili for a fragrant dish.
   • Grilling: Lightly coat with butter and herbs, then grill over charcoal for a smoky taste.
   • Steaming: Steam with ginger, scallions, and soy sauce to enhance natural umami.
   • Soups & Broths: Simmer gently to extract deep seafood flavors into the broth.

🚫 Avoid:

• Eating raw, as grease snails require cooking for the best texture and flavor.
• Overcooking, which can result in an overly tough and rubbery texture.