Sweet and savory faux seashells

    45 mins

    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.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 8 

    • 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 

    1. 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.
    2. Mix the flour, egg, salt, coconut cream and 2 tablespoons hydrolyzed lime water together and form into a dough.
    3. 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.
    4. 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.
    5. Heat a wok with the frying oil. Fry the shells until crispy and golden brown. Place the shells on paper towels to drain.
    6. 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.
    7. 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.
    8. To serve, place in bowls and set around for your guests to nibble.

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