Lekor

Instructions

1. Blend the very cold fish with the salt, sugar and pepper until you get a smooth, elastic paste.
2. Add the egg and half the starch, then blend for another minute. Gradually add the rest of the starch until you have a firm dough that no longer sticks.
3. Shape two logs about 3 cm in diameter on cling film, press tightly and roll them up like sausages.
4. Bring a large pot of water to the boil, drop in the rolls and poach them at a gentle simmer for 20 minutes, until firm.
5. Drain and let cool completely, then slice into 5 mm rounds.
6. Heat the frying oil to 170 °C and fry the slices for 2 to 3 minutes, until golden and crispy.
7. Drain on paper towels and serve hot with the sauce.