This recipe was first published in Flavours magazine.
- 250g flour (sifted)
- 3 tbsp caster sugar
- ½ tsp salt
- 3 tbsp margarine
- 60 ml cold water
- 100g icing sugar
- palm oilfor (frying)
- Mix flour, sugar and salt. Rub margarine into dry ingredients. Mix in the cold water a little at a time until a soft dough forms. Cover with cling film and set aside for 10 minutes.
- Pinch away a small piece of dough and roll onto a serrated board to form small snails. Continue until dough is finished.
- Heat oil in a wok. Fry the snail-shaped dough in batches, stirring often to ensure even browning. Remove from wok and drain. Once cooled, dust with icing sugar. Store in an airtight container.