Homemade Fish Ball Crackers

Ingredients:
140g Mackerel/Milkfish meat
255g (+/-)Tapioca flour
1 egg (whole)

1 egg yolk

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp chicken powder
10g sugar

1/2 tsp salt

1/4 tsp MSG (optional)
5 cloves garlic ~ paste

Directions:

1. In a food processor, add the fish meat & blend it into a smooth paste.  Set aside
2. In another bowl, use the hand electric to beat the egg, sugar, baking powder, and baking soda till double in volume. Then add the salt, MSG, garlic paste & season powder.  Mix to combine together.
3. Pour the fish paste mixture into the egg mixture.  Mix to combine together.  Then add the tapioca flour, bit by bit.  Knead till smooth dough.
4. Divide the dough into a golf ball & roll into a long thin strip.  Then cut the strip about 1/2" in length.  Soak in oil to prevent it from stick together.
5. In a wok, add the cut strips into the oil (at this point, do not on the fire) make sure the oil covers the dough strips.
6. Then on the heat to medium-low fire & keep stirring till the dough strips turn into crackers.  This takes about 15-30 mins on medium-low fire and has to be patiently continuously stirred. Dish out the crackers & drain on kitchen paper.  Store in air-tight.

Note:

Can use any type of fish, I use a frozen white fish fillet as NTUC is out of stock.