Homemade Keropok Lekor | Secret to Soft & Tender Fish Snacks

Steps

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1. 1
   Prepare fresh fish fillets using a mix of round scad, sardinella or mackerel. Carefully trim and separate the flesh from both sides of the fish, working from belly to tail and tail to head. Remove all bones and tough skin thoroughly.
   ▶ ≈1:04
2. 2
   Place 500g of fish fillet into a food processor with salt, seasoning powder and ice water. Blend until the fish becomes a smooth, fine paste.
   ▶ ≈2:18
3. 3
   Transfer the fish paste to a large bowl. Gradually add tapioca or sago starch in small portions while stirring to combine. Do not add all at once or until the mixture is no longer sticky — excess starch makes keropok hard.
   ▶ ≈3:04
4. 4
   Add 1 tsp baking powder to help the texture become slightly airy. Continue stirring and kneading until all ingredients are fully combined. Lightly oil your hands to handle the sticky dough more easily.
   ▶ ≈3:34
5. 5
   Dust a cutting board with tapioca starch. Take a handful of dough and roll it into a ball. Using both palms, gently knead from the center outward, gradually forming a uniform cylindrical shape with even thickness. Place each piece on an oiled tray.
   ▶ ≈3:59
6. 6
   Bring a large pot of salted water to a rolling boil. Add keropok one by one — do not crowd the pot to maintain a high water temperature and ensure even cooking. Once they float, continue boiling for another 2–3 minutes to cook through completely. Drain and cool.
   ▶ ≈4:46
7. 7
   Prepare the sauce by blending 15 boiled dried chillies (seeds removed) with tamarind juice until smooth. Pour into a pot with palm sugar, brown sugar, salt and vinegar. Simmer over medium heat, stirring regularly, until the sauce darkens, becomes thick and glossy, with balanced sweet, spicy and sour notes.
   ▶ ≈5:26
8. 8
   Cut the cooled keropok into desired lengths. Heat sufficient oil in a large pot over medium heat. Fry the keropok until golden brown, turning regularly to ensure even cooking on all sides. Avoid high heat to prevent burning the outside before the inside cooks through. Drain when the exterior is crispy and the interior remains tender.
   ▶ ≈6:14
9. 9
   Serve the keropok while still warm, dipping into the sauce. The exterior is crispiest and the interior most tender when enjoyed immediately after frying.
   ▶ ≈8:07