Keropok Lekor

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Blend the fish fillet in a food processor until it forms a smooth paste.

   Ca. 3 min.

   Kokkens note: Ensure there are no bones left in the fish before blending.

2. 2

   Transfer the fish paste to a large mixing bowl.

3. 3

   Add the sago flour, salt, and sugar to the fish paste.

   Ca. 1 min.

4. 4

   Gradually add the cold water, mixing continuously until a firm, pliable dough forms.

   Ca. 5 min.

   Kokkens note: Do not overmix; stop once the dough comes together.

5. 5

   Divide the dough into several portions and roll each portion into a long, cylindrical shape, about 1-inch thick.

   Ca. 10 min.

   Kokkens note: Flour your hands lightly with sago flour if the dough is sticky.

6. 6

   Bring a large pot of water to a rolling boil.

   Ca. 5 min.

7. 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.

   Ca. 15 min.

   Kokkens note: Do not overcrowd the pot; boil in batches if necessary.

8. 8

   Remove the cooked fish rolls from the water and let them cool completely on a wire rack.

   Ca. 10 min.

   Kokkens note: Allowing them to cool completely makes slicing easier.

9. 9

   Once cooled, slice the fish rolls into thin, diagonal pieces.

   Ca. 5 min.

10. 10

    Heat the vegetable oil in a deep pan or wok over medium-high heat until hot.

    Ca. 3 min.

    Kokkens note: The oil should be hot enough to sizzle when a small piece of dough is dropped in.

11. 11

    Deep-fry the sliced keropok lekor in batches until golden brown and crispy.

    Ca. 5 min.

    Kokkens note: Fry until they are crunchy but not burnt.

12. 12

    Remove from the oil and drain on paper towels to remove excess oil.

    Ca. 1 min.

13. 13

    Serve hot, optionally with a chili dipping sauce.