Keropok Lekor & Dipping Sauce

Ingredients:

500g Selayang/Mackerel Fish ~ meat only

75g Tapioca flour (plus for dusting)

2 tsp baking powder

2 tbsp seasoning or Maggi cukup rasa

1-1/2 tsp salt

Dipping Sauce

10-15 dried chili

1 block Palm sugar (gula Melaka)

2 cup water

1/2 tsp salt

Directions/Instructions:

1. Clean the fish thoroughly, remove its intestines and chop off its head and tail. leaving the body intact.  Make slits along both sides of the fish, then scrape off the meat; discard the bones.
2. In the food processor, add the fish meat and all the ingredients.  Blend the mixture until it becomes a soft dough.
3. Dip your hand in the tapioca flour and roll the dough into a cylindrical shape.  Boil a potful of water.  Drop the lekor into the boiling water, wait for it to float, and remove with a slotted spoon.  Set aside to cool.
4. Cut the pieces diagonally into thin slices, then deep-fry in hot oil and serve with the dipping sauce
5. Sauce: Boil the dried chili till the water boiling point.  Blend the boiled chili with water.  Then strain the blended chili.  (Note:  Just the blended chili water only).  Pour the chili water in the wok and add the palm sugar, salt and let it cook till the sauce thicken itself on medium-low heat.  Keep stirring to prevent burning.