Keropok Lekor with Dipping Sauce
Ingredients
- 20-25 fatty temenung fish (flesh only)
- 2 cups tapioca flour
- 1 cup wheat flour
- Salt to taste
- MSG to taste
- 1 teaspoon baking powder
Dipping sauce
- 3 tablespoons ground dried chili
- 1 cup water
- 1 tablespoon vinegar
- 2 tablespoons sugar
- Salt to taste
- MSG to taste
- One piece palm sugar
- A little tamarind juice
- 1 tablespoon cornstarch
Preparation
Blend the fish flesh with a little water until it can be blended.
Mix the blended fish with tapioca flour, wheat flour, salt, MSG, and baking powder. No need to add water.
Knead until it forms a dough, then add a little oil to make it smooth.
Shape into long pieces.
While shaping, oil the surface to prevent sticking.
Meanwhile, boil water in a large pot.
Once the water boils, add the shaped keropok and cook until they float to the surface, indicating they are done. Drain and cool before cutting.
Dipping sauce
Mix all ingredients except cornstarch in a pot and stir until boiling.
Add the prepared cornstarch mixture and stir until thickened. Turn off the heat.
