Empiang Mackerel

Ingredient

• 1 kg of the belly and red meat of Mackerel fish
• 450gr sago tani
• 2 tbsp rice flour
• 8 red onions
• 50ml water
• 3 eggs
• 30gr salt
• 8gr Mushroom broth
• 5gr sugar
• 2 tsp pepper powder
• oil for frying

How to make

• 1. Put the fish meat into a bowl, add water, mix well, add eggs, stir well, add salt, mushroom broth, sugar and pepper, stir until smooth
• 2. Enter the rice flour, mix well, add the sago tani gradually, mix well
• 3. Finally, add the sliced ​​red onion, mix well
• 4. Heat the oil, shape the dough according to taste, fry the dough not to yellow, lift.
• 5. Cut half of Empiang (don't break it)
• 6. Fry again until golden yellow and crispy
• 7. Lift and drain
• 8. Serve with your family's Papolite sauce.

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