Old Time Cookies - Kuih Siput

This is for old times sake, not exactly a cookie, more of a snack that my family used to make for Chinese New Year.  And yes, it's been so long since we had this :(  Wonder how many of my Chinese friends out there had this for CNY?  Do you make them still?

If I am not wrong, this snack has a Malay origin, i only know it by its Malay name which is Kuih Siput translated it means Snail/Shell Cakes (i like to think of it as shell which it resembles).  It's crunchy, savoury and spicy which makes it something very nice to munch on especially with a nice can of cold beer, very addictive i warn you!  

My memories recall my Mum mixing the dough and frying it while Pa (plus my sister and I as the little helpers) did the shaping with a grooved board similar to making gnocchi.  My Pa was very skilled at it, he even made his own board for this!  Unfortunately Pa can't recalled where he kept them when i asked him the other day.

I look at a few recipes but was quite lost in terms of the best water/fat ratio.  I had a pretty good idea of the spices that were in it though, so i played around twice and i am going to put the second attempt down for my future reference.  The shaping takes quite a bit of effort, i am still wondering how was it possible that we made them by the tins back then, given that there were 4 of us but still, it's quite a job...

Recipe

Ingredients

• 150g all purpose flour
• 30g butter
• 1 tsp salt
• 1 tsp chilli powder
• 1 tbsp curry powder
• 1 tbsp fennel seeds, pounded
• 1 tbsp cumin seeds, pounded
• 1 1/2 tbsp dried shrimps, washed, soaked for 10 minutes then pounded
• 50ml water
• 1/2 egg (lightly beaten)

Method 

1. Sift flour then mix with salt, chilli powder, fennel, cumin and dried shrimps.
2. Rub in butter.
3. Mix in egg and stir well.
4. Add in water gradually and mix until a soft and smooth dough is formed.
5. Take a pinch of the dough, press it on a grooved board to get the imprints then using the thumb push it away from you, the piece of dough will roll up forming the shape of a seashell.
6. Heat up oil in a wok or frying pan.
7. Fry the shells over medium heat until golden brown.
8. Ensure shells have cooled before storing in an air tight container.

Note:

1. These are meant to be tiny morsels, making them big will result in shells that are so crunchy.
2. Fry over medium heat, high heat will caused them to brown too easily.