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.