Keropok Lekor (Fish Sausage)

Ingredients

• 500 g Fish Paste (Mackerel)
• 200 g Sago Flour
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/2 cup Water
• 2 cups Cooking Oil

Instructions

1. 1In a large bowl, combine the 500 g Fish Paste (Mackerel), 200 g Sago Flour, 1 tsp Salt, and 1/2 tsp Sugar. Add the 1/2 cup Water and mix everything together with your hands until it forms a cohesive dough.
2. 2Lightly grease your hands with a little water. Roll the dough into long, sausage-like shapes, about 1 inch thick and 6 inches long.
3. 3Fill a large heavy-bottomed pot with enough water to cover the fish sausages and bring it to a rolling boil over high heat.
4. 4Carefully add the shaped fish sausages to the boiling water. Cook for 10 to 15 minutes, or until the sausages float to the surface and are firm to the touch.
5. 5Remove the boiled fish sausages from the pot using a slotted spoon and place them on a plate. Let them cool completely for at least 15 minutes; this helps them hold their shape.
6. 6Pour the 2 cups Cooking Oil into a deep skillet or wok and heat over medium-high heat until it reaches 350°F (175°C).
7. 7Carefully add the cooled fish sausages to the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy.
8. 8Remove the fried keropok lekor from the oil with a slotted spoon and drain on paper towels. Serve immediately with chili sauce.

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