Keropok Lekor is a traditional Malay snacks originated from Terengganu, Malaysia.
- 1 kg fish (ikan parang or ikan kembong)
- 500g sago flour
- Salt to taste
- 125ml water
- Some ice-cubes
- 1 or 2 pandan leaves
- Clean the fish thoroughly, remove its intestines and chop off its head and tail, leaving the body intact.
- Make slits along both sides of the fish, then scrape off the meat; discard the bones. Pound, chop or mince the meat finely, adding salt to taste.
- Add some ice cubes and continue mincing the fish meat. Add sago flour and water. Stir the mixture until it becomes a soft dough.
- Dip your hand in the sago flour and roll the dough into a cylindrical shape.
- Boil a potful of water. Add in one or two knotted pandan leaves. Drop the keropok lekor into the boiling water.
- Wait for it to float and remove with a slotted spoon. Set aside to cool.
- Cut the pieces diagonally into thin slices. Dry in the sun thoroughly, then deep-fry in hot oil.