‘Kuih siput’ is a snack which is shaped like snails. Hence, the name kuih siput because siput is the Malay word for snails. Made very similiarly to gnocchi (Italian pasta), kuih siput is shaped very much smaller and is also flavourful. Commonly enjoyed in Malaysia, kuih siput is offered to guests during festive seasons especially Hari Raya or Chinese New Year. With some curry powder and other aromatics, kuih siput can be quite addictive to both adults and children. I used to enjoy these tremendously only at my relatives' homes in Malacca during Chinese New Year. Pair great with shandy or beer!
Here are some tips that would help you to create the best crispy kuih siput.
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, the back of a fork as a substitute or a clean comb. Otherwise, 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.
Omitting egg and dried shrimps from the recipe is possible. It will still turn out delicious albeit not as fragrant with dried shrimps. The egg helps to bind the ingredients together and will make the dough softer. Without the egg, you would end up with a harder dough but still crunchy kuih siput.
Kuih Siput is also known as: Malaysian Spicy Snack螺旋饼
Blend dried shrimps until fine. Then, mix fennel powder, cumin powder, curry powder, salt and dried shrimps to flour. Once flour mixture is evenly mixed, add margarine and an egg. Pour coconut milk to the dough and knead well.
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.
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.