‘Kuih siput’ is a snack which is shaped like snails, hence, the name. Siput means snail in the Malay language. Made very similarly to gnocchi (Italian pasta), kuih siput is shaped very much smaller and is also flavourful. Commonly enjoyed in Malaysia, it is offered to guests during the festive seasons especially Hari Raya or Chinese New Year. Consisting of some curry powder and aromatics, kuih siput has an addictive taste and is loved by both adults and children. I used to enjoy these tremendously at my relatives' homes in Malacca during Chinese New Year. Besides, it goes great with shandy or beer too.
Here are some tips to help you create crispy kuih siput.
Type of curry powder
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. 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 those which are dried. Alternatively, you may omit them if you are unable to get hold of any. Do not let that be a deterrent to stop you from making kuih siput.
Kuih siput board/mould
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 or a new 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 kuih siput.
Vegetarian kuih siput
Omitting egg and dried shrimps from the recipe is possible. It will still turn out delicious albeit not as fragrant due to the absence of the dried shrimps. The egg helps to bind the ingredients together and makes the dough softer. If egg is omitted, the dough would be harder but the kuih siput would still be crunchy.