Malaysian · Malaysia

Cumin Citrus Kick Deep-Fried Keropok Lekor with Tamarind Chilli Sauce

Name: Cumin Citrus Kick Deep-Fried Keropok Lekor with Tamarind Chilli Sauce
Total time: 32 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 1 cup fish fillets, flaked; 1/2 cup tapioca flour; 1/4 tsp salt; 1/4 tsp pepper; 1/4 cup water; 2 tbsp tamarind paste; 2 red chilies, seeded; 2 cloves garlic; 1 tbsp palm sugar; 1 tbsp vinegar; 1/2 tsp ground cumin; 1 tbsp lime juice

Balances the sauce with a warm, citrusy note

32 minutes4 servings

Method

Before blending, mix cumin and lime juice into the tamarind sauce ingredients.
Mix flaked fish, tapioca flour, salt, and pepper.
Add water and form into small balls.
Fry in hot oil until golden and crispy.
Blend tamarind, chilies, garlic, sugar, and vinegar into a sauce.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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