Nyonya Cooking
Malaysian Spicy Snack


Desserts & Kuih



Cooking Time



1 Servings

Malaysian Spicy Snack

Kuih Siput

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Spicy and crunchy snack for the festive seasons or as a party or bar snack. Goes fantastic with beer too!

'Kuih siput' brings back lots of warm and happy childhood memories to me. I used to have these only at my relatives' homes in Malacca during Chinese New Year and truly enjoyed them! Believe me, you just cannot have enough of this snack made with amazing spices once you start popping them into your mouth! The curry powder used in this recipe is roasted chilli curry powder which I found at a nearby Indian grocer. If you are in Malaysia or Singapore, you may use the curry powder which is used for cooking meat. Otherwise, a bit of chilli powder would work just as well too. Most importantly, the dough just needs to have a balance of saltiness and spiciness. Fresh curry leaves are not easily found in countries out of Malaysia. If you are unable to find fresh curry leaves, try looking for the dried ones. Alternatively, you can leave them out if you are unable to get hold of any but that should not stop you from making 'kuih siput'! If you do not have the board used specially for making 'kuih siput', you may either use a gnocchi board as a substitute or simply pinch a small amount of dough between your thumb and index finger and lightly roll the dough. That would create the spiral pattern which is the trademark of the 'kuih siput'.

  Malaysischer würziger “Schnecken”-Snack ist auch auf deutsch verfügbar.

Related Recipe Ideas


  • 250 grams wheat flour
  • 60 grams margarine
  • 0.5 tablespoons fennel powder
  • 0.5 tablespoons cumin powder
  • 1 tablespoons curry powder
  • 1 tablespoons shrimps (dried)
  • salt
  • 2 curry leaf stalk(s)
  • 2 tablespoons coconut milk
  • 1 egg(s)

Steps to Prepare

  1. Mix fennel powder, cumin powder, curry powder, salt and dried shrimps with flour.
  2. Add an egg and butter to flour mixture. Mix well.
  3. Knead flour with coconut milk until dough is evenly mixed.
  4. Pinch a bit of dough and press against the 'kuih siput' board.
  5. Lightly remove dough from 'kuih siput' board by rolling it.
  6. Fry 'kuih siput' with some curry leaves at medium heat.
  7. Remove 'kuih siput' from pan once they are golden brown. Set aside to cool.
  8. Store in air tight containers and they can be kept for up to 1.5 months.

The Nyonya Community

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Substitute butter instead of margarine , didn’t put coconut milk, need more dried shrimp. Not crunchy as compare with margarine

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