Malaysian · Malaysia

Smoky Tamarind Glaze Deep-Fried Keropok Lekor with Tamarind Chilli Sauce

Name: Smoky Tamarind Glaze 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 smoked paprika; 1 tbsp tamarind paste

Adds a smoky depth to the tamarind sauce

32 minutes4 servings

Method

Before blending, stir in smoked paprika into the tamarind sauce base.
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.

Snacks Malaysia recipes

Read in another language

More Malaysian recipes →