Ingredients with Measurements:
- 500g fish paste
- 150g sago flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp white pepper
- 1 cup water
- Oil for frying
For Sweet and Sour Sauce:
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tbsp tomato ketchup
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Deep frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine fish paste, sago flour, salt, sugar, and white pepper. Mix well.
2. Gradually add water while stirring until the mixture becomes smooth and elastic.
3. Heat oil in a deep frying pan over medium-high heat.
4. Using a spoon, scoop a small amount of the mixture and shape it into a cylinder or sausage-like shape.
5. Gently drop the keropok lekor into the hot oil and fry until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Repeat until all the mixture is used up.
For Sweet and Sour Sauce:
1. In a small saucepan, combine water, white vinegar, sugar, and tomato ketchup. Bring to a boil over medium heat.
2. In a small bowl, mix cornstarch and water until smooth.
3. Gradually pour the cornstarch mixture into the sauce while stirring constantly.
4. Cook for another 2-3 minutes or until the sauce thickens.
5. Remove from heat and let cool.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature for frying: 180°C
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Fish paste can be substituted with shrimp paste or squid paste.
- Sago flour can be substituted with tapioca flour or cornstarch.
Variations:
- Add chopped chili or chili flakes to the keropok lekor mixture for a spicy kick.
- Serve with a different dipping sauce such as chili sauce or peanut sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the keropok lekor from sticking to the pan.
- To make the keropok lekor more crispy, double fry them by frying them once, letting them cool, and then frying them again.
Storage instructions:
Store leftover keropok lekor in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the keropok lekor in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the keropok lekor on a platter and drizzle the sweet and sour sauce over them. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with steamed rice or as a snack on its own.
Suggested side dishes:
Cucumber and carrot sticks, pickled vegetables
Troubleshooting advice:
- If the keropok lekor is too soft, add more sago flour to the mixture.
- If the keropok lekor is too hard, add more water to the mixture.
Food safety advice:
Make sure the fish paste is fresh and has been properly stored in the refrigerator.
Food history:
Keropok lekor is a popular snack in Malaysia, especially in the east coast states of Terengganu and Kelantan. It is made from fish paste and sago flour and is usually served with a dipping sauce.
Flavor profiles:
The keropok lekor is savory and slightly chewy, while the sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Malaysian