Spicy Malaysian Sea Snails in Sambal Sauce

Siput Sedut, or "drinking snails," are a beloved Malaysian seafood snack prized for their tender meat and the fun of sucking them straight from the shell. This Sabah-inspired version tosses the snails through a rich, fragrant sambal paste built on dried chilies, lemongrass, and toasted belacan. Serve it as a hearty appetizer with cold drinks or alongside steamed rice for a satisfying meal.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

365 kcalCalories
14 gFat
2 gSaturated Fat
26 gCarbs
4 gFiber
6 gSugar
34 gProtein
820 mgSodium
880 mgPotassium
190 mgCalcium
17 mgIron
32 mgVitamin C
110 mcgVitamin A

Ingredients

For cleaning and boiling the sea snails

1 kg fresh sea snails (siput sedut), rinsed
3 tablespoons coarse sea salt
8 cups water for soaking and boiling

For the spice paste

10 dried red chilies, soaked in warm water for 20 minutes
4 fresh red chilies, roughly chopped
6 shallots, peeled
4 cloves garlic
1 inch fresh ginger, sliced
2 stalks lemongrass, white part only, sliced
1 teaspoon belacan (shrimp paste), toasted and crumbled
1 tablespoon tamarind paste mixed with 3 tablespoons water

For the sambal sauce

3 tablespoons vegetable oil
1 tablespoon turmeric powder
2 stalks fresh curry leaves
1 pandan leaf, knotted
1 cup water
1 tablespoon palm sugar
1 teaspoon salt, plus more to taste
2 tablespoons fresh lime juice

For serving

1 cucumber, sliced into sticks
2 limes, cut into wedges
1/4 cup fresh cilantro leaves

Directions

Place the sea snails in a large bowl, cover with salted water, and soak for 2 hours, changing the water once. Scrub each shell under running water and rinse thoroughly 2 to 3 times until the water runs clear, then drain well.
Bring a large pot of water to a rolling boil, add the cleaned snails, and cook for 8 to 10 minutes until the meat loosens slightly from the shell. Drain and set aside, reserving the cooking liquid.
Combine all spice paste ingredients in a blender and process into a smooth, thick paste, adding a splash of water if needed to help it blend evenly.
Heat the vegetable oil in a wok over medium heat. Add the blended spice paste, turmeric powder, curry leaves, and pandan leaf, and stir-fry for 8 to 10 minutes until the paste darkens, smells intensely fragrant, and the oil begins to separate at the edges.
Pour in the water and bring the mixture to a gentle simmer, stirring to combine. Add the boiled snails and toss vigorously for 4 to 5 minutes until every shell is well-coated and the sauce has thickened enough to cling to the snails.
Season with palm sugar, salt, and fresh lime juice, stirring to distribute. Taste and adjust the balance of spicy, salty, sour, and sweet to your preference, then cook for 1 more minute.
Transfer the spicy sea snails to a wide serving platter, spooning any remaining sambal over the top. Garnish with fresh cilantro and serve immediately with cucumber sticks and lime wedges on the side for squeezing over each bite.

Cook’s Notes

Always soak and scrub the snails in multiple changes of salted water to flush out sand and grit; skipping this step will leave an unpleasant crunch in the sauce.
Toast the belacan on a dry skillet over low heat for about 30 seconds until fragrant before blending to deepen its smoky, umami character.
For a richer, more luxurious version of this dish, replace the 1 cup of water with 1 cup of thin coconut milk and reduce the lime juice to 1 tablespoon.
Wear kitchen gloves when handling fresh chilies if you have sensitive skin, and never touch your eyes mid-prep.
The traditional way to eat these is by sucking the meat directly from the shell, so provide plenty of napkins, extra lime wedges, and small bowls for discarded shells.