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Sar Kok Liew

Sar Kok Liew is a regional specialty, especially around Ipoh. The popular deep-fried yambean fritters are usually found in noodle stalls as part of the yong liew stable. Outside Perak, Sar Kok Liew is hard to come by.

Filling650g yambean, coarsely shredded
100g plain flour
50g fish paste
15g fried shallot crisps
1 tsp salt, or to taste
2 tsp sugar
1/4 tsp white pepper
1 piece beancurd sheet (foo pei), cut into two rectangles measuring 19x27cm
2 tsp flour, mixed with
1 tsp water to make a paste
oil for deep frying

Combine all the filling ingredients in a mixing bowl to make a sticky paste. Divide filling into two portions; place each portion on a beancurd sheet and roll the sheet to form a cigar-like roll of 5cm diameter. Seal the edges of the roll with flour paste.

Place rolls on a greased plate and steam over high heat for about eight minutes, or until roll is set. Cool, and cut into 1.5cm thick pieces.

Heat oil in wok; deep fry over medium heat until edges are crisp. Remove and drain on absorbent paper towels before serving.

Thanks to Julie Wong & Debbie Teoh
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