Kuih Siput



250g all-purpose flour

70g margarine

1 tbsp dried shrimps (rinsed, drained and pounded till fine)

¼ tsp salt

1 egg

2 tbsp thick coconut milk

2 tbsp water

3 sprigs curry leaves (discard stems, rinsed, drained and pat-dry with paper towel)


½ tsp chilli powder

½ tsp garlic powder

1 tbsp curry powder

1 ½ tsp cumin powder

1 ½ tsp fennel powder

Preparation Instructions:

  1. In a mixing bowl, add in all-purpose flour, pounded dried shrimps, salt, chilli powder, garlic powder, curry powder, cumin powder and fennel powder. Mix to combine.
  2. Add in egg, margarine, thick coconut milk and water. Mix to combine.
  3. Transfer the dough onto a working surface. Knead until everything are well incorporated.
  4. Take a pinch of the dough, press it on a grooved board to get the imprints, then using the index finger to push it away from you, the piece of dough will roll up forming the shape of a seashell. Repeat the process until all the dough has been used up.
  5. Heat up adequate cooking oil for deep-frying. Deep-fry the kuih siput on medium high heat in batches together with the curry leaves until golden brown.
  6. Remove and drained on paper towel to absorb excessive oil.
  7. Leave to cool completely before serving.
  8. Remaining to be kept in air-tight container.

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