Ingredient and Portion
Kuih Siput Recipe 螺粒食谱
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Like a snail shell shape, this Kuih Siput is easy and simple, crispy and delicious too! Added in curry powder to enhance the taste, get this recipe!
以螺的形状制成的螺粒食谱，香脆可口，而且还带居有印度风味的咖喱粉和辣椒粉，在农历新年招待亲朋好友也比较特别！
以螺的形状制成的螺粒食谱，香脆可口，而且还带居有印度风味的咖喱粉和辣椒粉，在农历新年招待亲朋好友也比较特别！
250g plain flour (sifted) / 普通面粉(筛过) 250克
25g margarine / 马芝琳菜油 25克
½ tsp salt / 盐 ½茶匙
1 tbsp icing sugar (sifted) / 糖粉(筛过) 1汤匙
½ tbsp curry powder / 咖喱粉 ½汤匙
¼ tsp ground black pepper / 黑胡椒粉 ¼茶匙
1 tsp chilly powder / 辣椒粉 1茶匙
1 shallot (chopped finely) / 小葱头(剁碎) 1粒
1 clove garlic (chopped finely) / 蒜头(剁碎) 1瓣
125-150ml santan / 椰浆 125-150毫升
25g margarine / 马芝琳菜油 25克
½ tsp salt / 盐 ½茶匙
1 tbsp icing sugar (sifted) / 糖粉(筛过) 1汤匙
½ tbsp curry powder / 咖喱粉 ½汤匙
¼ tsp ground black pepper / 黑胡椒粉 ¼茶匙
1 tsp chilly powder / 辣椒粉 1茶匙
1 shallot (chopped finely) / 小葱头(剁碎) 1粒
1 clove garlic (chopped finely) / 蒜头(剁碎) 1瓣
125-150ml santan / 椰浆 125-150毫升
Method
1. Sift plain flour into a mixing bowl, slowly combine all the ingredients together.
把面粉过筛在盆里，加入其他材料混合。
2. Slowly pour in santan & mix until mixture becomes a soft & pliable dough. You may not need all of the santan or may even need more. Adjust seasonings to taste.
慢慢加入椰浆搅拌成软面团，椰浆未必用完，随时加减调节，同时调味。
3. Take a small portion about ⅛ tsp sized dough, press dough using your thumb onto a kueh siput mould & roll up to form the shape of a“siput”.
用约⅛茶匙面积的面团，通过拇指在斜纹板上搓成螺形。
4. Repeat till all the dough is shaped.
重复动作至面团用完。
5. Heat oil in medium heat & deep fry "Kueh siput”until golden brown.
用中火热油，把螺粒炸至金黄色。
6. Remove with a slotted spoon, drain on paper towels, leave to cool completely.
把螺粒放在纸巾上吸干油。
7. Store in airtight containers.
待完全冷却后收入密封罐子里。
把面粉过筛在盆里，加入其他材料混合。
2. Slowly pour in santan & mix until mixture becomes a soft & pliable dough. You may not need all of the santan or may even need more. Adjust seasonings to taste.
慢慢加入椰浆搅拌成软面团，椰浆未必用完，随时加减调节，同时调味。
3. Take a small portion about ⅛ tsp sized dough, press dough using your thumb onto a kueh siput mould & roll up to form the shape of a“siput”.
用约⅛茶匙面积的面团，通过拇指在斜纹板上搓成螺形。
4. Repeat till all the dough is shaped.
重复动作至面团用完。
5. Heat oil in medium heat & deep fry "Kueh siput”until golden brown.
用中火热油，把螺粒炸至金黄色。
6. Remove with a slotted spoon, drain on paper towels, leave to cool completely.
把螺粒放在纸巾上吸干油。
7. Store in airtight containers.
待完全冷却后收入密封罐子里。
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