keropok lekor o r fish crackers Recipe

keropok lekor o r fish crackers

All Rights Reserved


1 kg fish flesh ( ikan parang or kembong) or mackerel
500 gm sago flour or tapioca flour
2 tbsp salt
1 tsp pepper
125 ml water
a handful  ice cubes

A pot of boiling water with 2 pandanus leaves

How to make keropok lekor o r fish crackers

1. Add salt to fish and minced till fine.
2 . Add ice cubes, water and sago flour to fish and knead to a soft dough.
3. Floured your hands with sago flour and divide fish dough onto several balls, Roll each balls into a 1 or 2 feet  long sausage like shape about the size of a hotdog thickness.
4. Drop into boiling water  and wait till it float to the surface of the water .
5. Scoop out and drain well. Cool.
6 . Slice in diagonal or just cut 1 inch lenght and deep fry in oil  on medium heat till golden brown for about 10 mins.
7 . Drain on kitchen towel and serve hot with chilly sauce.

Deep fry when you need to eat , because its taste better when serve hot. When it cool it will become chewy. The remain of the dough which has been poached , keep in freezer till needed
Question from the Chef

“What's your fav crackers?”

Register or login to add a comment!