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Along the eastern coastline of Peninsular Malaysia, where fishing boats bob in turquoise waters and salt air mingles with the scent of grilled fish, you’ll find a snack that has defined Terengganu’s street food culture for generations.
Keropok lekor might look unassuming at first glance, but these cylindrical fish crackers hold a special place in Malaysian hearts. They’re sold from roadside stalls, night markets, and beachfront vendors, always served piping hot with a sweet and spicy dipping sauce.
This isn’t your typical crispy cracker. Keropok lekor boasts a unique chewy texture that sets it apart from other keropok varieties found throughout Malaysia. The combination of fresh fish and sago flour creates something wonderfully bouncy and satisfying.
Whether you’re grabbing them as an afternoon snack or enjoying them with a cup of tea, keropok lekor represents the ingenuity of coastal communities who transformed their fishing bounty into something truly special and utterly moreish.
Want to dive deeper into Malaysian Cuisine? Don’t miss our post on 27 Traditional Malaysian Foods to Try
What Is Keropok Lekor?
Keropok lekor is a traditional Malay snack made primarily from fish paste and sago flour, formed into long cylindrical shapes and then boiled before being fried or grilled. The name ‘lekor’ comes from the Terengganu dialect word meaning ‘to roll’.
These fish crackers differ significantly from the thin, crispy keropok kering you might encounter elsewhere. Instead of being sliced thin and deep fried until crunchy, keropok lekor maintains a distinctly chewy, almost springy texture that’s closer to fish cake.
The preparation begins with pounding fresh fish meat, typically ikan parang or Spanish mackerel, until it becomes a smooth paste. This gets mixed with sago flour and seasoning before being shaped into long sausage-like rolls about two fingers thick.
After the rolls are boiled until they float, they’re ready for the final cooking stage. Street vendors usually slice them diagonally into bite sized pieces and deep fry them until golden, though grilling is another popular method that adds a lovely smoky quality.
The finished product should have a golden exterior with a pale, slightly translucent interior. When you bite into properly made keropok lekor, you’ll notice that distinctive QQ texture, a term borrowed from Chinese to describe foods that are pleasantly chewy and bouncy.
Ingredients and Taste
The ingredient list for keropok lekor is refreshingly straightforward. Fresh fish meat forms the foundation, with ikan parang being the traditional choice, though ikan kembung and other firm white fish work well too. The fish needs to be very fresh for the best flavour and texture.
Sago flour, extracted from the pith of sago palm trees, provides the binding element and creates that characteristic chewiness. Some recipes include a small amount of wheat flour, but sago remains essential for achieving the proper consistency and bounce.
Seasoning typically includes salt, sugar, and sometimes a touch of MSG to enhance the savoury notes. Garlic occasionally makes an appearance, though traditional recipes keep things fairly simple to let the fish flavour shine through naturally.
The taste of keropok lekor strikes a delicate balance between the ocean and comfort food. You get a gentle fish flavour that’s never overpowering or fishy in an unpleasant way, more like a whisper of the sea that lingers pleasantly on your palate.
The texture deserves equal attention to the flavour. That chewy, bouncy quality creates an addictive eating experience that keeps you reaching for another piece. The exterior, once fried, develops a light golden crispness that contrasts beautifully with the soft interior.
What really completes the experience is the dipping sauce, usually a mixture of sweet chilli sauce with fresh chillies and a splash of vinegar. This sweet, spicy, and tangy combination cuts through any oiliness and adds excitement to each bite.
Some vendors offer variations with different textures, from the softer, more tender versions to those with extra chew. The heat level of the accompanying sauce can also vary wildly, so it’s worth asking if you’re sensitive to spice.
A Taste of History
Keropok lekor emerged from the fishing communities of Terengganu, born from practical necessity rather than culinary experimentation. Fishermen needed ways to preserve their catch and create portable, filling snacks that could sustain them during long days at sea.
The origins likely trace back several generations, though pinpointing an exact timeline proves difficult. What’s clear is that this snack evolved as a clever solution to utilise fish that might not fetch good prices at market or to preserve surplus catch.
Sago flour played a crucial role in the development. This starch, readily available in the region, acted as both a preservative and an extender, allowing families to stretch their fish supplies further whilst creating something with staying power and substance.
Initially, keropok lekor served as a fisherman’s snack and a household staple in coastal villages. Families would prepare large batches, boiling the rolls and storing them to be fried or grilled as needed throughout the week, making it an economical protein source.
Over time, enterprising vendors began selling keropok lekor at markets and roadsides, transforming this humble fisherman’s food into a beloved street snack. The treat gained popularity beyond Terengganu, spreading to neighbouring states and eventually throughout Malaysia.
Today, keropok lekor has achieved iconic status as a quintessential East Coast delicacy. Visitors to Terengganu consider it a must-try item, and locals living elsewhere often request shipments from home because nothing quite compares to the authentic version.
The snack has also spawned numerous variations and inspired creative adaptations. Some vendors now offer cheese filled versions, spicy variations, or even vegetarian alternatives, though purists maintain that the traditional recipe remains unbeatable for good reason.
How to Make Keropok Lekor (Fish Crackers)
Keropok Lekor is a beloved traditional snack from Terengganu, Malaysia, made from fresh fish and sago flour. These chewy fish crackers are first boiled, then deep fried until golden and crisp on the outside. Expect a delightfully savoury aroma and a texture that balances softness and crunch. See the recipe card at the bottom for printable directions
Ingredients
- 500 g fresh mackerel or sardines (deboned and skin removed)
- 200 g sago flour (tapioca starch as an alternative)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tsp salt
- ½ tsp white pepper
- 100 ml cold water (adjust as needed)
- Oil, for deep frying
Cooking Instructions
Step 1: Prepare the fish paste
To begin, place the fish flesh in a food processor. Add garlic, onion, salt, and white pepper. Blend until it forms a smooth and sticky paste. If the texture feels dry, add a splash of cold water to help it combine evenly.
Step 2: Mix with sago flour
Transfer the fish paste into a large mixing bowl. Gradually add the sago flour, kneading gently with your hands until the mixture forms a soft dough that no longer sticks to your fingers. The texture should feel elastic and slightly tacky.
Step 3: Shape the dough
Divide the dough into portions and roll each one into long sausage-like logs about 2 cm thick and 15 cm long. Lightly dust your hands with flour if the mixture sticks while shaping.
Step 4: Boil the fish rolls
Bring a large pot of water to a gentle boil. Add the shaped dough logs and cook until they float to the surface, which takes around 10–12 minutes. Floating indicates they are cooked through.
Step 5: Drain and cool
Remove the boiled fish rolls using a slotted spoon and place them on a tray to cool completely. Allow them to rest for at least 30 minutes before cutting. Cooling helps firm up the texture, making them easier to slice later.
Step 6: Slice for frying
Once cooled, slice the rolls diagonally into thin pieces about 1 cm thick. These slices can be fried immediately or stored in the fridge for up to two days.
Step 7: Heat the oil
Pour oil into a deep pan or wok to a depth of about 5 cm. Heat over medium to high heat until the oil reaches 170°C. To test, drop in a small piece of dough; it should sizzle gently and rise to the top.
Step 8: Fry the crackers
Fry the slices in batches to avoid overcrowding. Cook for 2–3 minutes until they puff slightly and turn golden brown. Turn occasionally for even colouring. Remove and drain on kitchen paper.
Step 9: Serve with sauce
Keropok Lekor is traditionally served hot with a spicy sweet chilli dipping sauce. Arrange on a platter and enjoy while still crisp.
Step 10: Storing leftovers
If you have extras, store the boiled (unfried) crackers in the fridge and fry them fresh when needed. This keeps their texture soft and authentic.
Variations and Substitutions
- Fish: Mackerel or sardines are traditional, but any firm white fish such as pollock or cod can be used.
- Flour: Tapioca starch can replace sago flour with similar results.
- Seasoning: Add a pinch of sugar for a slightly sweeter flavour, popular in some coastal regions.
- Dipping Sauce: Combine chilli sauce, sugar, and lime juice for a homemade Malaysian style condiment.
Cooking Tips for Perfect Keropok Lekor
- Use the freshest fish available for the best flavour and aroma.
- Chill the dough slightly before rolling if it feels too soft to shape.
- Avoid overfrying; the crackers should be golden and chewy, not dry and hard.
- To achieve authentic texture, keep the oil temperature steady during frying.
- Leftover boiled rolls can be frozen; thaw before slicing and frying.
How to Store and Reheat
Storing Uncooked Keropok Lekor
If you’ve purchased or made uncooked keropok lekor (the boiled rolls before frying), proper storage extends their life considerably. Wrap them individually in cling film to prevent them from sticking together and drying out at the surface.
Place the wrapped rolls in an airtight container or resealable plastic bag before refrigerating. They’ll keep for about three to four days in the fridge, maintaining their texture and flavour when you’re ready to slice and fry them.
For longer storage, freezing works brilliantly. Wrap the boiled rolls well and freeze them for up to three months. There’s no need to thaw before slicing and frying, though frozen keropok lekor may need an extra minute or two in the hot oil.
Storing Cooked Keropok Lekor
Already fried keropok lekor presents more of a challenge because the texture changes once it cools. If you must store leftovers, let them cool completely to room temperature first to prevent condensation from making them soggy and unappetising.
Place the cooled pieces in an airtight container lined with kitchen paper to absorb any excess oil. They’ll keep in the refrigerator for one to two days maximum, though the texture will never quite match freshly fried versions.
Reheating Methods
Your oven or air fryer offers the best results for bringing keropok lekor back to life. Preheat your oven to 180°C and arrange the pieces on a baking tray lined with parchment paper, leaving space between each piece for even heating.
Heat for about eight to ten minutes, turning halfway through, until they’re warmed through and the exterior regains some crispness. An air fryer achieves similar results in about five to seven minutes at the same temperature with even better texture restoration.
Pan frying in a small amount of oil also works well. Heat a tablespoon of oil in a non-stick pan over medium heat and fry the keropok lekor pieces for two to three minutes per side until heated through and slightly crispy again.
Avoid microwaving if you care about texture, as it turns the exterior rubbery and the interior overly soft. If convenience trumps texture, microwave on medium power in short 20 second bursts, checking frequently to avoid overheating and toughening the fish paste.
Malaysian Keropok Lekor (Fish Crackers)
Ingredients
- 500 g fresh mackerel or sardines deboned and skin removed
- 200 g sago flour tapioca starch as an alternative
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 tsp salt
- ½ tsp white pepper
- 100 ml cold water adjust as needed
- Oil for deep frying
Instructions
- To begin, place the fish flesh in a food processor. Add garlic, onion, salt, and white pepper. Blend until it forms a smooth and sticky paste. If the texture feels dry, add a splash of cold water to help it combine evenly.
- Transfer the fish paste into a large mixing bowl. Gradually add the sago flour, kneading gently with your hands until the mixture forms a soft dough that no longer sticks to your fingers. The texture should feel elastic and slightly tacky.
- Divide the dough into portions and roll each one into long sausage-like logs about 2 cm thick and 15 cm long. Lightly dust your hands with flour if the mixture sticks while shaping.
- Bring a large pot of water to a gentle boil. Add the shaped dough logs and cook until they float to the surface, which takes around 10–12 minutes. Floating indicates they are cooked through.
- Remove the boiled fish rolls using a slotted spoon and place them on a tray to cool completely. Allow them to rest for at least 30 minutes before cutting. Cooling helps firm up the texture, making them easier to slice later.
- Once cooled, slice the rolls diagonally into thin pieces about 1 cm thick. These slices can be fried immediately or stored in the fridge for up to two days.
- Pour oil into a deep pan or wok to a depth of about 5 cm. Heat over medium to high heat until the oil reaches 170°C. To test, drop in a small piece of dough; it should sizzle gently and rise to the top.
- Fry the slices in batches to avoid overcrowding. Cook for 2–3 minutes until they puff slightly and turn golden brown. Turn occasionally for even colouring. Remove and drain on kitchen paper.
- Keropok Lekor is traditionally served hot with a spicy sweet chilli dipping sauce. Arrange on a platter and enjoy while still crisp.
- If you have extras, store the boiled (unfried) crackers in the fridge and fry them fresh when needed. This keeps their texture soft and authentic.
