This is very addictive malaysian snack which looked like the sea shells you find on the sea shore. Siput is sea shell in Malay and to make this sea shells you will need an utensil which looked like this
I had dreams of this snack but was unable to make some cos i could not find this utensil. I was elated when Julie Tan from Biodiversityherbs.com wrote to me and said she has baking supplies for sale and i found this so 'hard-to-find' utensil that i longed for in her site.
Ingredients:
1 cup all-purpose flour
1/2 tsp salt
1 tbsp margarine/oil
1 tsp sugar
1/2 egg - beaten
1 tsp black pepper powder
2 tbsp curry powder
2 tbsp coconut milk
1 tbsp water
Oil for deep frying
Method:
Mix all the ingredients together into a smooth dough and let it rest for at least 1/2 hr.
Roll dough into small pea size balls
Using the utensil, press a ball with your thumb to form the shell shape
When all the balls are shaped into sea shells.
When all the balls are shaped into sea shells.
Heat oil in medium heat - 325 f and fry the sea shells until brown and crispy.
Drain on kitchen towel.
This is very interesting.....very much like Chinese Cat Ears Pasta....(猫耳朵) . Are they crispy, aren't they?
ReplyDeleteangie
ReplyDeleteyou can use whatever flavor to your liking. yes, fry on medium heat until very crispy.
Lily,
ReplyDeleteI like that mold for also making Italian Gnocchi. It it faster making with it?
Sandra
sandra
ReplyDeleteyou are absolutely right. it is also good for gnocchi
Kak lily, thanks for this recipe. I like kuih siput and must try your recipe.
ReplyDeleteoh my goodness, Lily, i last had this when i was a child and couldn't find this snack ever since. I searched the net for its recipe several years ago but to no avail (haven't tried googling for it since). I am so happy someone else remembers this snack and thx so much for the recipe!! I love this kuih siput so much!
ReplyDeleteWow, must be good with the curry powder etc, but for me it is too much work and also fattening... hehe
ReplyDeleteLily,
ReplyDeleteOh, so these are called Kuih Siput. Remembered eating them but never knew their name. Thanks for sharing the recipe.
The mould looks very much like the Gnocchi mould, I have seen people using the back of the fork to make gnocchi too, maybe it will works for this kuih too?
seadragon
ReplyDeleteyes, this mould makes good gnocchi and a fork can be used to make this kuih siput too, only the grids are larger but just as pretty
Hi Lily
ReplyDeleteI like your recipes. Thank you for sharing. There is a similar snack called Sippi(means sea shell)in Tamil cusine. Same fried snacks coated in sugar syrub at the end. Make a sugar syrub with one thread consistancy and mix the fried Kuih Siput.
Regards
Shanthy
shanthy
ReplyDeletethank you for sharing this wonderful tip of coating with syrup
Hi Lily
ReplyDeleteMay I know if i can oven bake this instead of frying it in oil? Thanks. Dot frm malaysia
Oven baked instead of fried? Sure, why not, it's a matter of personal taste. "Malaysian knocchis" bake like pasta, or if you prefer, like pizza dough, although much quicker. I'd say around 5 minutes at mid-oven, between 205°C to 232°C (400°F to 450°F). Higher temperatures shorten baking time. Make sure that shells are well spread in a single layer (without touching each other). You decide on crispness related to baking time. You might want to oil your pan first. Watch your first batches, and repeat according to your own observations. BTW, you can also boil them too, just like Italian knocchis. Up to your imagination! Only my 2¢ bit. ;-)
ReplyDelete