Tempura Snails with Garlic Butter

This highly flavoursome snack is the result of mixing a French delicacy with a Japanese cooking method. Each batch of snails is dipped in a tempura batter then deep-fried until golden-brown and crispy. Serve in a Le Creuset Snail Dish with a complementary garlic-parsley butter.


Serves 8

Preparation Time

Cook time

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For the Tempura Snails:

  • 500ml canola oil
  • 50g corn flour
  • 225g self-rising flour
  • Enough soda water to make a batter (should coat your finger)
  • 1 x 200g tin of snails in brine, drained

For the Garlic Butter:

  • 100g butter, melted
  • 2 cloves garlic, chopped
  • 3 sprigs parsley, chopped

To serve:

  • Rainbow radishes
  • Fresh limes


To make the Tempura Snails:

Heat 500ml canola oil in a small casserole.

Mix both flours together in a mixing bowl. Gradually whisk in the chilled soda water – do not over-whisk. Dip the snails in the batter and let any excess drip off.

Quickly transfer the snails to the hot oil and fry until golden brown and crispy. Drain on kitchen paper, and serve immediately with garlic butter, radishes and fresh limes.

To make the Garlic Butter:

Mix all the ingredients together and serve hot.