Keropok Lekor (Fish Sausage)

Ingredients

• 1 lb Fish Paste
• 1/2 cup Sago Flour
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/4 cup Water
• 2 cups Vegetable Oil

Instructions

1. 1In a large mixing bowl, combine the 1 lb of Fish Paste, 1/2 cup of Sago Flour, 1 tsp of Salt, and 1/2 tsp of Sugar. Gradually add the 1/4 cup of Water to the bowl. Knead the mixture with your hands for 5 to 7 minutes until a cohesive, smooth dough forms, similar in texture to playdough.
2. 2Divide the dough into 4 equal portions. Roll each portion on a clean, dry surface to form a long, sausage-like shape, approximately 1/2 inch thick and 4 to 6 inches long.
3. 3Fill a large heavy-bottomed pot with enough water to fully submerge the sausages. Bring the water to a rolling boil over high heat, then carefully add the 4 shaped sausages to the boiling water and cook for 10 to 15 minutes, or until they float to the surface and feel firm to the touch when gently pressed.
4. 4Using a slotted spoon, carefully remove the cooked sausages from the water and place them on a plate or wire rack. Allow the sausages to cool completely for at least 20 minutes; this cooling step is essential to prevent them from breaking apart when fried.
5. 5Once the sausages are completely cool, slice them into bite-sized pieces, approximately 1/2 inch thick.
6. 6Pour the 2 cups of Vegetable Oil into a large skillet or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C); to check the oil temperature, drop a tiny piece of the sliced sausage into it, which should sizzle immediately.
7. 7Carefully add the sliced sausage pieces to the hot oil, ensuring not to overcrowd the pan. Fry the pieces for 3 to 5 minutes, turning them occasionally with a slotted spoon, until they are golden brown and slightly crispy on all sides, then remove them with a slotted spoon and place on paper towels to drain excess oil.
8. 8Serve the fried Keropok Lekor immediately with a side of sweet chili sauce (ensure the sauce is peanut-free).

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