This tasty deep-fried snack hails from Terengganu in Malaysia, but it is so popular, it can be found throughout Malaysia, from fancy restaurants to roadside stalls. It’s not difficult to make, so try it!
250g (9oz) fish fillet (use Spanish mackerel, if available)
1tspanchovy stock powder or fish stock powder (optional)
2Tbsp + 1tspice-cold water
85g (3oz) sago or tapioca flour + more as needed
Vegetable oil, as needed
Place the fish fillet in a food processor and blend into a smooth paste. Add the sugar, salt, stock powder and ice-cold water and continue to blend for 1 minute until everything is incorporated.
Transfer the mixture to a large bowl. Add the sago/tapioca flour while stirring until it forms a soft and pliable dough. Knead the mixture for about 3 minutes.
Dust your hands and a work surface with some sago/tapioca flour. Pinch a spoonful of the fish mixture and form it into a sausage, about 4 cm (1½ inch) in diameter and 15 cm (6 inch) in length. Repeat with the remaining ingredients.
Boil a large pot of water and lower the sausages in to cook. The sausages are done when they float.
Transfer the cooked sausages to a colander and rub with vegetable oil to prevent them from sticking to each other. Set aside to cool.
Enjoy the sausages as is or deep-fry until golden brown and crispy. Serve with keropok chilli sauce on the side.