Malaysian · Malaysia

Garlic Herb Crust Deep-Fried Keropok Lekor with Tamarind Chilli Sauce

Name: Garlic Herb Crust 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 tsp fresh parsley, chopped; 1/2 tsp garlic powder

Enhances the fish with aromatic herbs and garlic

32 minutes4 servings

Method

Before frying, mix parsley and garlic powder into the fish mixture before forming into balls.
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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