This is a great snack to serve while watching a movie or during cocktail hour. These can be made a day ahead of time, but just keep them sealed tightly in a container or they will get very sticky.
- 1 tablespoon white lime powder
- 750ml (3 cups) water
- 240g plain flour
- 1 egg
- 1/2 teaspoon salt
- 5 tablespoons coconut cream
- 750ml (3 cups) vegetable oil for frying
- 1/2 teaspoon chopped coriander root
- 3 cloves garlic, minced
- 1/8 teaspoon white pepper, ground
- 220g palm sugar
- 1 tablespoon water
- 1 tablespoon fish sauce
Prep:25min › Cook:20min › Ready in:45min
- First, make the hydrolyzed lime water by dissolving the lime powder in 750ml water. Let sit for 3 hours and strain. You will only need 2 tablespoons of the water but reserve it for another dessert.
- Mix the flour, egg, salt, coconut cream and 2 tablespoons hydrolyzed lime water together and form into a dough.
- Knead the dough until it becomes soft. Roll the dough into a long snake and cut off small 1 cm pieces. Lightly roll each piece into a ball.
- Form the balls into fluted seashells using a krong-kraeng press or the back of a fork. Make sure the shells are not too thick, otherwise after cooking they will be too doughy and not crunchy.
- Heat a wok with the frying oil. Fry the shells until crispy and golden brown. Place the shells on paper towels to drain.
- Stir fry the coriander root, garlic and white pepper in 1 tablespoon oil until fragrant. Add the sugar, 1 tablespoon water and fish sauce. Cook the sugar until it becomes a light syrup.
- Add the seashells and coat. Spread the shells out on a sheet pan and cool completely. Place in an airtight container until ready to serve.
- To serve, place in bowls and set around for your guests to nibble.