For more kick, deep-fry extra curry leaves to toss with the kueh siput. In place of a siput board, use any similar corrugated tool – a fork, a comb, a gnocchi board.
(Makes about 400g of kueh siput)
30g rice flour
2 teaspoons chilli powder
3/4 teaspoon fennel seeds
3/4 teaspoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
130g plain flour
1/2 teaspoon double-acting baking powder
1 teaspoon sugar
10g fresh curry leaves, stalks removed
40g very cold butter, diced
50g beaten egg
30g coconut cream
1/2 teaspoon salt
Pulse-blend haebee with rice flour, cornstarch and all dry spices in a food processor or blender until shrimp are very finely ground. Add plain flour, baking powder, sugar and curry leaves and pulse again until leaves are coarsely ground. Lastly, add butter and pulse-blend until mixture resembles fine breadcrumbs. Transfer to a bowl.
Whisk egg, coconut cream and salt together until smooth, then stir into dry ingredients to make a firm but malleable dough. Add a few drops of water if needed to help it bind. Wrap or cover dough tightly and rest it at room temperature for 30 minutes.
Pinch off and roll chickpea-sized balls of dough, about 3g each. Press each ball flat against a siput board (acuan siput) or a fork, then simultaneously roll it up and peel it off the press, to obtain a grooved saddle / cylinder shape.
Heat oil in a wok or pan over medium heat. When a dipped-in toothpick tip sizzles gently, carefully slip siput into the oil – they will expand a bit, so fry them in batches as needed. Adjust heat to maintain a steady but not violent sizzle. Fry, stirring frequently, for 10 to 13 minutes, until siput are red-golden. They darken as they cool, so scoop them out just before they look dark enough.
Drain kueh siput in a metal sieve for a few minutes, then transfer to paper towels to finish draining. Slightly soft when hot, they turn crunchy as they cool. Once cool, store in an airtight container, with desiccant sachets to keep them crunchy.