Keropok Lekor
Keropok Lekor is a traditional Malaysian snack made from fish and sago flour, seasoned and deep-fried to a chewy, crispy perfection. It's often served with a spicy chili dipping sauce. This recipe yields a savory and satisfying treat.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gfish fillet, boneless, skinless, white fish
- 250 gsago flour
- 1 tspsalt
- 0.5 tspsugar
- 100 mlwater, cold
- 500 mlvegetable oil, for deep frying
Equipment
slotted spoon · paper towels · deep pan · food processor · large pot · wire rack · knife · large mixing bowl
The method
Step by step
- 1
Blend the fish fillet in a food processor until it forms a smooth paste.
About 3 min
Cook’s note: Ensure there are no bones left in the fish before blending.
- 2
Transfer the fish paste to a large mixing bowl.
- 3
Add the sago flour, salt, and sugar to the fish paste.
About 1 min
- 4
Gradually add the cold water, mixing continuously until a firm, pliable dough forms.
About 5 min
Cook’s note: Do not overmix; stop once the dough comes together.
- 5
Divide the dough into several portions and roll each portion into a long, cylindrical shape, about 1-inch thick.
About 10 min
Cook’s note: Flour your hands lightly with sago flour if the dough is sticky.
- 6
Bring a large pot of water to a rolling boil.
About 5 min
- 7
Carefully place the rolled fish dough into the boiling water and cook for 10-15 minutes, or until they float to the surface and are cooked through.
About 15 min
Cook’s note: Do not overcrowd the pot; boil in batches if necessary.
- 8
Remove the cooked fish rolls from the water and let them cool completely on a wire rack.
About 10 min
Cook’s note: Allowing them to cool completely makes slicing easier.
- 9
Once cooled, slice the fish rolls into thin, diagonal pieces.
About 5 min
- 10
Heat the vegetable oil in a deep pan or wok over medium-high heat until hot.
About 3 min
Cook’s note: The oil should be hot enough to sizzle when a small piece of dough is dropped in.
- 11
Deep-fry the sliced keropok lekor in batches until golden brown and crispy.
About 5 min
Cook’s note: Fry until they are crunchy but not burnt.
- 12
Remove from the oil and drain on paper towels to remove excess oil.
About 1 min
- 13
Serve hot, optionally with a chili dipping sauce.
Keep it good
Store leftover cooked keropok lekor in an airtight container in the refrigerator.
Reheat in an oven or air fryer until crispy, or refry briefly in hot oil.
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