How to Make Traditional Snail Cookie (Kuih Siput)

This recipe, will be crispy and fluffy and not hard. Enough with the spicy taste, salty fats and the fragrant smell of curry leaves. It is very tasty if made into snacks.

Ingredients:

• 500g wheat flour
• 100g or 120g margarine
• 2 tbsp dried shrimp
• 1/2 large onion
• 2 garlic cloves
• 2 tablespoons cooking oil (optional)
• 1 tbsp curry spice
• 1 sb chilli grind
• OR 2-3 dry chili stalks
• 1 tsp cumin powder
• 1 tsp cumin powder
• 1 egg
• Curry leaves
• 1 sk salt
• 150ml water

How to Prepare:

1. Roughly chop the onion and garlic
2. Rinse dried shrimp with water and drain, then soak for a while until soft.
3. Roughly chop dry chilies and soak them in hot water, if you don’t want to use dry chilies, you can substitute chili powder or ground chili paste.
4. Combine curry powder, cumin powder, white cumin powder. If there is no powder, you can use seeds.
5. Heat the oil then fry the onion, garlic and dried shrimp. Fry until the smell rises and continue to lift.
6. Add fried onion, fried dried shrimp, dried chili, spice powder, salt and water in a blender. Grind well and set aside first.
7. Melt the margarine over low heat. No need to boil, when it’s melted, just turn off the heat.
8. Pour wheat flour on the tray.
9. Pour in the liquid margarine and stir until it becomes a coarse powder like breadcrumbs.
10. Add finely ground ingredients and mix well.
11. Break the eggs, beat well and add to the dough.
12. Knead the dough until it doesn’t stick to your hands.
13. You can sprinkle a little water if the dough is hard and hard to shape.
14. Rest the dough for about 1/2 – 1 hour, the purpose is to let the dough absorb all the water and make the dough softer.
15. Grease a baking sheet with oil.
16. Divide the dough into half and keep 1/2 of the dough under a cloth to prevent it from drying out.
17. Pinch the dough about 10 cents and roll it into a round ball.
18. Press the dough on the mold board with your thumb and push until it is shaped like a snail.
19. Reshape the snail cake until it’s all gone.
20. When the oil is hot, you can start frying.
21. Stir frequently to dissolve sticky snail cakes.
22. When the snail cake starts to harden and brown, sprinkle in the curry leaves
23. When it’s dry, you can lift it and drain the oil.