Category: Vietnamese
In a large pot of boiling water, add salt and stir. Add the snails and boil for 20 minutes. Drain and rinse thoroughly with cold water, then set aside.
In a hot pan or wok, melt the butter over medium heat. Add the garlic, shallot, and chili flakes, sautéing until golden brown and fragrant.
Add the boiled snails and season with salt. Stir everything together until the snails are well-coated in the garlic butter mixture.
Serve the snails hot, garnished with chopped chili peppers for an extra kick.