Keropok Lekor (Fish Sausage)

Ingredients

• about 450 g Fish paste
• 0.5 cup Sago flour
• 1 tsp Salt
• 0.5 tsp Sugar
• 4 cups Water
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g of fish paste, 0.5 cup of sago flour, 1 tsp of salt, and 0.5 tsp of sugar. Mix with your hands or a sturdy spoon until everything is evenly incorporated and forms a cohesive dough.
2. 2Divide the dough into portions and roll each portion into a long, cylindrical sausage shape, about 10.16-15.24 cm long and 2.54 cm thick.
3. 3Fill a large heavy-bottomed pot with 4 cups of water and bring it to a rolling boil over high heat, about 5-7 minutes.
4. 4Carefully add the shaped fish sausages to the 4 cups of boiling water, making sure not to overcrowd the pot. You may need to do this in batches.
5. 5Boil the fish sausages for 15-20 minutes, or until they float to the surface and feel firm to the touch. They are cooked through when they reach an internal temperature of 74°C.
6. 6Using a slotted spoon, remove the cooked fish sausages from the boiling water and place them on a plate or wire rack to cool for at least 10 minutes. This step helps them firm up before frying or grilling.
7. 7Heat 2 tbsp of vegetable oil in a 30.48 cm skillet over medium-high heat until it shimmers, about 2-3 minutes. Alternatively, preheat your grill to medium-high heat.
8. 8Place the cooled fish sausages in the hot skillet or on the preheated grill. Fry or grill for 5-8 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides. The internal temperature should reach 74°C.
9. 9Remove the keropok lekor from the heat, let them rest for 1 minute, then slice and serve hot with your favorite dipping sauce.

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