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Malaysian Spicy Snack

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Malaysian Spicy Snack

Easy
Difficulty
Easy

Total Time
Total Time
Prep 20 M / Cook 20 M

Servings
Yield
1 Servings

Grace Teo
Grace Teo   thegraceteo
Published on January 30, 2016

  Based on 780 ratings  Watch Now

Ingredients

A

250 g
wheat flour
60 g
margarine
0.5 tbsp
fennel powder
0.5 tbsp
cumin powder
1 tbsp
curry powder  
1 tbsp
shrimps (dried)
salt
2
curry leaves stalk(s)  
2 tbsp
coconut milk
1
egg(s)

Background

'Kuih siput' brings back lots of warm and happy childhood memories to me. I used to enjoy these tremendously only at my relatives' homes in Malacca during Chinese New Year. Believe me, this snack made with amazing spices will get you addicted once you start popping them into your mouth!

The curry powder used in this recipe is roasted chili 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 chili powder would work just as well too. After all, most importantly, the dough just needs to have a balance of saltiness and spiciness.

Fresh curry leaves are not easily available in countries out of Malaysia. If you are unable to find them, try looking for the dried ones. Alternatively, you may omit them if you are unable to get hold of any but do not let that be a deterrent to 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'.

Malaysian Spicy Snack is also known as: Kuih Siput

Steps

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Step 1/3

Mix fennel powder, cumin powder, curry powder, salt and dried shrimps to flour. Add butter and an egg. Mix well. Knead flour mixture thoroughly with coconut milk.

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Step 2/3

Pinch a bit of dough and press against the 'kuih siput' board or the back of a fork. Lightly remove dough from the board by rolling it.

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Step 3/3

Fry 'kuih siput' with some curry leaves at medium heat until golden brown. Set aside to cool. Store in air-tight containers. They can be kept for up to 1.5 months.

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