Keropok Lekor (Fish Sausage)

Ingredients

• about 450 g Fish Paste (Mackerel)
• 1/2 cup Sago Flour
• 1/4 cup Tapioca Starch
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/2 teaspoon White Pepper
• 1/4 cup Water
• 2 cups Oil (for frying)

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

Instructions

1. 1In a large bowl, combine the about 450 g Fish Paste (Mackerel), 1/2 cup Sago Flour, 1/4 cup Tapioca Starch, 1 teaspoon Salt, 1 teaspoon Sugar, 1/2 teaspoon White Pepper, and 1/4 cup Water. Mix everything together with your hands or a sturdy spoon until a smooth, cohesive dough forms. Ensure there are no dry pockets of flour.
2. 2Lightly flour your hands with a little extra sago flour if needed to prevent sticking. Roll the dough into long, cylindrical shapes, about 2.54 cm in diameter and 10.16-12.7 cm long. Aim for consistent thickness so they cook evenly.
3. 3Fill a large heavy-bottomed pot with enough water to cover the sausages and bring it to a rolling boil over high heat. Carefully place the shaped fish sausages into the boiling water. Cook for 5 to 7 minutes, or until the sausages float to the surface, indicating they are cooked through.
4. 4While the sausages are boiling, prepare a large bowl with ice water. Once the sausages float, use a slotted spoon to transfer them from the boiling water into the ice water bath. Let them cool in the ice water for about 5 minutes to stop the cooking process and firm them up. This makes them easier to slice.
5. 5Remove the cooled sausages from the ice water and pat them dry with paper towels. Slice the sausages into 1.27 cm thick pieces. Ensure your knife is sharp for clean cuts.
6. 6Pour the 2 cups of Oil into a deep fryer or a large, heavy-bottomed pot, ensuring there is enough oil to submerge the sausage slices. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny piece of dough; it should sizzle immediately.
7. 7Carefully add the sliced sausages to the hot oil, being careful not to overcrowd the pot. Fry the slices in batches for 3 to 5 minutes, or until they are golden brown and crispy. They should make a gentle sizzling sound.
8. 8Use a slotted spoon or spider strainer to remove the fried keropok lekor from the hot oil. Place the fried pieces onto a plate lined with paper towels to absorb any excess oil. Serve immediately while they are still warm and crispy.

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