Keropok Lekor

Name: Keropok Lekor (Malaysian Fish Sausage)
Yield: Serves 8
Cuisine: Malaysian
Ingredients: Vegetable oil, as needed; 1 Tbsp sugar; 250 g (9 oz) fish fillet (use Spanish mackerel, if available); 85 g (3 oz) sago or tapioca flour + more as needed; 2 Tbsp + 1 tsp ice-cold water; 1 tsp anchovy stock powder or fish stock powder (optional); 1–2 tsp salt

Malaysian Fish Sausage

Preparation info

Serves
8

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This tasty deep-fried snack hails from Terengganu in Malaysia, but it is so popular, it can be found throughout Malaysia, from fancy restaurants to roadside stalls. It’s not difficult to make, so try it!

Ingredients

250 g (9 oz) fish fillet (use Spanish mackerel, if available)
1 Tbsp

Asia
Malaysia
Terengganu
Snack
Pescatarian
South East Asia

Method

Place the fish fillet in a food processor and blend into a smooth paste. Add the sugar, salt, stock powder and ice-cold water and continue to blend for 1 minute until everything is incorporated.
Transfer the mixture to a large bowl. Add the sago/tapioca flour while stirring until it forms a soft and pliable dough. Knead the mixture for about 3 minutes.