Keropok Lekor.. Emy

Keropok Lekor
From Emy sk72who
> used to make and sell them.  But the normal variation would be something like this:
>
> 4 bowls of fish (debone and clean)
> 1 bowl of tepong sagu (using starch would be sticky and slimy)
> Salt to taste
> Water
>
> Mix all using mixer for 15-20 minutes at high medium speed, take out and
> put
> on a pastry board or clean surface of your table. Put tepong sagu to avoid
> mixture from sticking to the surface. Knead well till mixture leaves our
> hands clean. Leave to rest for a few minutes. Cut in small balls then roll
> into the size of sausage. Either deep fry straight after preparing or boil
> once the mixture is shaped. EAT while HOT with chili sauce or mayo mixed
> with curry powder.
>
> Too much sagu would reduce the fish taste & would disintegrate the mixture
> while shaping into sausage like shape. Sufficient sagu would make the
> keropok taste better.
>