keropok lekor o r fish crackers Recipe
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Ingredients
1 kg fish flesh ( ikan parang or kembong) or mackerel500 gm sago flour or tapioca flour
2 tbsp salt
1 tsp pepper
125 ml water
a handful ice cubes
A pot of boiling water with 2 pandanus leaves
How to make keropok lekor o r fish crackers
1. Add salt to fish and minced till fine.
2 . Add ice cubes, water and sago flour to fish and knead to a soft dough.
3. Floured your hands with sago flour and divide fish dough onto several balls, Roll each balls into a 1 or 2 feet long sausage like shape about the size of a hotdog thickness.
4. Drop into boiling water and wait till it float to the surface of the water .
5. Scoop out and drain well. Cool.
6 . Slice in diagonal or just cut 1 inch lenght and deep fry in oil on medium heat till golden brown for about 10 mins.
7 . Drain on kitchen towel and serve hot with chilly sauce.
NOTE:
Deep fry when you need to eat , because its taste better when serve hot. When it cool it will become chewy. The remain of the dough which has been poached , keep in freezer till needed
“What's your fav crackers?”