|Ipoh Sarkut Liew Fun (Jicama Fish Cubes)|
1 whole sarkut (jicama) approximately 1 pound
2 tablespoon fish paste
1/2 cup fish skin ( any choice of fish skin, chopped)
1 cup all purpose flour
2 tablespoon corn flour / starch
1 tablespoon pepper powder
2 - 3 bulb shallot ( peel and mince)
2 stalks green onion ( cut small slices)
21/2 teaspoon salt
2 teaspoon sugar
3/4 cup water
2 - 3 slices of bean curd skin ( i use frozen vegetarian bean curd skin)
Cooking oil to deep frying
Mix and combine all the above ingredients except cooking oil in a big bowl.
Add in water little by little. If it is too watery add more flour.
Wrap up the sarkut dough with the bean curd skin and put in a plate to steam, grease the plate with
some oil. Steam the wrapped sarkut for 20 minutes. Let it cool and cut the sarkut dough to 2-3-inches.
Heat up the wok and deep fry the sarkut until crispy or golden brown.
Serve with a bowl of noodle or eat just by itself, don't forget to dip in chili sauce.