Place the sea snails in a large bowl. Dissolve 1 tablespoon kosher salt in 6 cups cold water and pour over the snails. Soak for 30 minutes, stirring occasionally, to purge sand and grit. Drain, rinse under cold running water, and repeat once more if water shows grit.

If snails are in shells and you prefer meat-only, remove meat from shells with a small fork. Trim any tough parts and lightly score the larger pieces to allow flavors to penetrate. Pat dry with paper towels.

Aromatics & Sauce

Prepare Sauce

In a small bowl whisk together 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon light brown sugar and 2 tablespoons water. Set aside.

Cook Aromatics

Heat a wok or large heavy skillet over medium-high heat until hot. Add 2 tablespoons vegetable oil and swirl to coat. Add the finely minced garlic, julienned or minced ginger, and sliced shallot. Stir-fry 30–45 seconds until fragrant and shallot begins to soften—do not let the garlic burn.

Add Chilies and Sea Snails

Add the sliced bird's eye chilies and the prepared sea snails to the wok. Stir-fry continuously 1–2 minutes so the snails heat through and begin to take on the aromatics. Larger snail pieces may take slightly longer; they should become opaque and tender but not rubbery.

Finish with Sauce

Pour the prepared sauce over the snails and toss vigorously for 30–60 seconds so sauce coats all pieces. If the pan looks dry, add a splash (1–2 tablespoons) of water. Taste and adjust seasoning: add a pinch more sugar for balance or 1/4 teaspoon soy or fish sauce to deepen saltiness.

Squeeze 1 tablespoon fresh lime juice over the snails and immediately remove the wok from heat to preserve the bright citrus note.

Herbs & Garnish

Stir in the white parts of the sliced scallions and half the chopped cilantro and basil (if using) right off the heat; toss to combine.

Transfer snails to a serving plate. Sprinkle with the green parts of the scallions, remaining cilantro, optional toasted sesame seeds, and serve with lime wedges on the side.