Spiral-shelled river snails, cleaned and frozen, on a dark slate

Frozen River Snails

$27.90
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Spiral-shelled river snails, cleaned and frozen, on a dark slate
  • Spiral-shelled river snails, cleaned and frozen, on a dark slate
  • Close view of the ridged spiral shell and closed operculum
  • Snails braised in a chilli and garlic sauce in a shallow clay pot
  • Spiral-shelled river snails, cleaned and frozen, on a dark slate
  • Close view of the ridged spiral shell and closed operculum
  • Snails braised in a chilli and garlic sauce in a shallow clay pot
Frozen River Snails

Frozen River Snails

$27.90 $13.95/kg

Small spiral-shelled snails, purged and cleaned before freezing, with a springy bite that drinks up a chilli and garlic braise.

What It Is

A freshwater snail sold in the shell, cleaned of mud and purged before freezing. The shell is a tight, ridged spiral in olive-brown; the meat inside is firm and springy rather than soft, and it takes on the flavour of whatever it is simmered in. Eaten with a pin or a quick suck, the way bar snacks are.

Where It Comes From

Collected from managed freshwater ponds in southern China, purged in clean water for two days, then cleaned and blast-frozen at the plant.

Specifications

Pack size 2 kg, vacuum-sealed
Form Whole, in shell, operculum closed
Shell Tight ridged spiral, olive-brown
Meat Firm, springy, faintly sweet
State Raw, frozen
Grade A

State on Arrival

Arrives frozen hard. Any snail with a broken shell or an open operculum should be discarded.

Storage & Thawing

  • Keep at -18 °C or colder, in the sealed pack.
  • Thaw in the refrigerator for 8–10 hours.
  • Rinse twice in cold salted water and rub the shells clean.
  • Do not refreeze after thawing.

Shelf Life & Delivery

Best within 9 months at -18 °C; cook within 24 hours of thawing. Shipped frozen with gel ice in an insulated box, on a cold-chain service — freeze on arrival.

How to Cook It

  • ('Spicy braise: fry dried chilli, Sichuan pepper, ginger and garlic, add the snails, then simmer in stock and soy for 15 minutes.', 'Boil: 6–8 minutes in salted water, then dip in a garlic and vinegar sauce.', 'Stir-fry: high heat with chilli bean paste and perilla for 5–6 minutes.', 'Hot pot: simmer in a spicy broth for 8 minutes at the table.')

Allergens

Contains molluscs and soy (in the suggested braise). Packed in a facility that also handles fish and crustaceans.

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