Crispy Fried Kuih Siput Snack
Ingredients
- 1 kg wheat flour
- 1 cup butter
- 3 tbsp blended dried chili
- 2 tbsp curry powder
- 1 tbsp fennel powder
- 1 tbsp cumin powder
- 12 chopped curry leaves
- 1.5 cups coconut milk
- 1 egg
- Salt to taste
- 1 anchovy stock cube, crushed
Garnish
- Some curry leaves sprigs
Preparation
Mix the flour, butter, blended dried chili, curry powder, fennel powder, cumin powder, and chopped curry leaves until well combined and resembles breadcrumbs.
In a separate bowl, combine coconut milk, egg, salt to taste, and crushed anchovy stock cube, stirring until salt dissolves.
Gradually add the wet mixture to the dry ingredients and knead until smooth and not sticky; if uneven, add a little water.
Let the dough rest for 10 to 15 minutes.
Shape the dough using a special mold for kuih siput.
Fry the shaped pieces in hot oil until golden brown for crispiness; when almost brown, add some curry leaves for aroma.
Cool the fried kuih siput and store in an airtight container.
Tips
You can fry the kuih siput immediately after shaping or later, as long as they are fried until golden for maximum crunchiness.
