Smoky Wok

Keropok lekor, essentially soft fish crackers are one of my favourite local snacks growing up.  Only recently, was I curious enough to try making it from scratch.  Surprisingly, they were not too difficult to make at all - however do take note that they have to be dried out in the sun prior to deep-frying after forming.  The list of ingredients is also very short, mainly mackerel fish, sago flour and salt to taste.  For the dipping sauce, I used Yuen Chun's Thai stir-fry sauce which is something I love keeping in my pantry as it is so versatile and of course, tasty.



This post is part of my Yuen Chun Recipes, an ongoing project on this blog.


Ingredients:

1 kg worth of mackerel fish (meat only)
Enough sago flour for forming
125 ml water
Some ice cubes
Salt, to taste
Enough oil for deep-frying

Thai chili sauce for dipping

Method:

Firstly, as you are mincing or pounding the meat, add salt (about 3 tablespoons in total).  As you are pounding the meat add a few ice cubes and continue mincing/ pounding.  Add the water and sago flour for forming. Stir until the mixture forms a soft dough.

Form the mixture into little rolls.  You can slice the rolls into bite sized pieces like I did or skip this step.  Prepare a large pot of boiling water and drop the rolls into the pot.  Once afloat, remove with slotted ladle.  Allow to dry in the sun completely before deep frying.

Serve with dipping sauce.