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Keropok lekor
Keropok lekor — chewy Terengganu fish sausages, boiled then fried, with chilli dip
Along the beach road from Kuala Terengganu to Marang, roadside huts sell keropok lekor in paper bags, still hot from the wok. These are long, grey-white sausages of fish and sago starch, boiled until they float and then sliced and fried, so the outside puffs and crisps while the inside stays dense, bouncy and tasting clearly of the sea. Locals dip them in a sweet, garlicky chilli sauce and eat them with tea in the late afternoon. They freeze well after boiling, ready to fry any time. Chef's tip: knead the fish with ice-cold water; keeping the dough cold is what gives the springy bite.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the keropok
For the chilli dip
Method
0/8 doneStep 1: Blend the 1 ⅛ lb mackerel or other white fish fillet with ½ cup ice-cold water, 1 ½ tsp salt and 2 tsp sugar in a food processor for 1–2 minutes until it forms a smooth, sticky paste.
2 minStep 2: Tip into a bowl and work in 10 ½ oz sago or tapioca starch a handful at a time with your hand, kneading until it forms a soft, slightly tacky dough that holds its shape. Add a little more starch only if it is too wet to roll.
Step 3: Dust your hands and the worktop with starch. Roll the dough into logs about 2.5 cm thick and 18 cm long.
Step 4: Bring a large pot of water to the boil, then lower to a steady simmer. Cook the logs in batches for 10–15 minutes until they float and feel firm all the way through; the fish must be fully cooked (145°F/145 °F in the centre).
15 minStep 5: Lift out and drain on a rack for 10 minutes until the surface is dry and slightly tacky. A common mistake is frying them straight from the water: wet keropok spit violently and do not puff.
10 minStep 6: Meanwhile blend 6 fresh red chillies, 3 cloves garlic, 3 tbsp white vinegar, 4 tbsp sugar, ½ tsp salt and ½ cup water, then simmer in a small pan over a medium heat for 5 minutes until slightly syrupy. Leave to cool.
5 minStep 7: Heat 3 ¼ cups vegetable oil to 350°F in a wok over a medium-high heat. Slice the keropok diagonally into 1 cm pieces and fry for 3–4 minutes, stirring, until puffed, golden and crisp.
4 minStep 8: Drain on kitchen paper and serve hot with the chilli dip.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 25 g
- Carbs
- 80 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does keropok lekor take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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