Keropok Lekor
Keropok Lekor is a traditional Malaysian snack made from fish and sago flour, seasoned and deep-fried to a chewy, crispy perfection. It's often served with a spicy chili dipping sauce. This recipe yields a savory and satisfying treat.
Una recepta original de Forkin
- Temps total
- 45 min
- Racions
- 4
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir peix. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 500 gfish fillet, boneless, skinless, white fish
- 250 gsago flour
- 1 ctsalt
- 0,5 ctsugar
- 100 mlwater, cold
- 500 mlvegetable oil, for deep frying
Estris
slotted spoon · paper towels · deep pan · food processor · large pot · wire rack · knife · large mixing bowl
Elaboració
Pas a pas
- 1
Blend the fish fillet in a food processor until it forms a smooth paste.
Uns 3 min
Nota de cuina: Ensure there are no bones left in the fish before blending.
- 2
Transfer the fish paste to a large mixing bowl.
- 3
Add the sago flour, salt, and sugar to the fish paste.
Uns 1 min
- 4
Gradually add the cold water, mixing continuously until a firm, pliable dough forms.
Uns 5 min
Nota de cuina: Do not overmix; stop once the dough comes together.
- 5
Divide the dough into several portions and roll each portion into a long, cylindrical shape, about 1-inch thick.
Uns 10 min
Nota de cuina: Flour your hands lightly with sago flour if the dough is sticky.
- 6
Bring a large pot of water to a rolling boil.
Uns 5 min
- 7
Carefully place the rolled fish dough into the boiling water and cook for 10-15 minutes, or until they float to the surface and are cooked through.
Uns 15 min
Nota de cuina: Do not overcrowd the pot; boil in batches if necessary.
- 8
Remove the cooked fish rolls from the water and let them cool completely on a wire rack.
Uns 10 min
Nota de cuina: Allowing them to cool completely makes slicing easier.
- 9
Once cooled, slice the fish rolls into thin, diagonal pieces.
Uns 5 min
- 10
Heat the vegetable oil in a deep pan or wok over medium-high heat until hot.
Uns 3 min
Nota de cuina: The oil should be hot enough to sizzle when a small piece of dough is dropped in.
- 11
Deep-fry the sliced keropok lekor in batches until golden brown and crispy.
Uns 5 min
Nota de cuina: Fry until they are crunchy but not burnt.
- 12
Remove from the oil and drain on paper towels to remove excess oil.
Uns 1 min
- 13
Serve hot, optionally with a chili dipping sauce.
Conservació
Store leftover cooked keropok lekor in an airtight container in the refrigerator.
Reheat in an oven or air fryer until crispy, or refry briefly in hot oil.