Keropok lekor

Step 1: Blend the 1 ⅛ lb mackerel or other white fish fillet with ½ cup ice-cold water, 1 ½ tsp salt and 2 tsp sugar in a food processor for 1–2 minutes until it forms a smooth, sticky paste.

Step 2: Tip into a bowl and work in 10 ½ oz sago or tapioca starch a handful at a time with your hand, kneading until it forms a soft, slightly tacky dough that holds its shape. Add a little more starch only if it is too wet to roll.

Step 3: Dust your hands and the worktop with starch. Roll the dough into logs about 2.5 cm thick and 18 cm long.

Step 4: Bring a large pot of water to the boil, then lower to a steady simmer. Cook the logs in batches for 10–15 minutes until they float and feel firm all the way through; the fish must be fully cooked (145°F/145 °F in the centre).

Step 5: Lift out and drain on a rack for 10 minutes until the surface is dry and slightly tacky. A common mistake is frying them straight from the water: wet keropok spit violently and do not puff.

Step 6: Meanwhile blend 6 fresh red chillies, 3 cloves garlic, 3 tbsp white vinegar, 4 tbsp sugar, ½ tsp salt and ½ cup water, then simmer in a small pan over a medium heat for 5 minutes until slightly syrupy. Leave to cool.

Step 7: Heat 3 ¼ cups vegetable oil to 350°F in a wok over a medium-high heat. Slice the keropok diagonally into 1 cm pieces and fry for 3–4 minutes, stirring, until puffed, golden and crisp.

Step 8: Drain on kitchen paper and serve hot with the chilli dip.