To begin, prepare the fish by ensuring it is thoroughly cleaned, deboned, and skinned. Roughly chop the fish into smaller chunks. Using a food processor, blend until it becomes a smooth paste. Avoid adding water at this stage to retain flavour concentration. Transfer to a large mixing bowl.

Add the tapioca flour, salt, ground white pepper, and sugar to the fish paste. Mix using your hands or a sturdy spatula, pressing and folding until a sticky, cohesive dough forms. If the dough is too dry or crumbly, add 1 tablespoon of cold water at a time to bring it together without making it too wet.

Lightly dust your hands and work surface with tapioca flour. Divide the dough into 8 equal portions. Roll each portion into logs roughly 15cm long and about 2cm in diameter. Uniformity helps with even cooking and texture.

Bring a large pot of water to a boil. Gently lower the fish logs into the water in batches, ensuring they don’t touch to avoid sticking. Reduce to a simmer to prevent them from splitting.

Simmer the logs for 8–10 minutes, or until they float to the surface and feel slightly firm. This indicates they are cooked through. Remove with a slotted spoon and allow to cool on a tray lined with paper towels.

Once the boiled lekor logs are cool to the touch, you may refrigerate or freeze them if storing. If frying immediately, cut each log into diagonal slices roughly 1cm thick for traditional bite sized pieces.

Heat oil in a deep frying pan or wok over medium high heat until it reaches 170°C. To test, drop a small piece of dough, if it sizzles immediately and rises, the oil is ready.

Fry the lekor slices in batches, taking care not to overcrowd the pan. Stir occasionally to ensure even browning. Fry for 3–5 minutes or until they are golden brown and puffed slightly.

Remove the crackers with a slotted spoon and drain on a wire rack or paper towel. Let them rest briefly, this helps them crisp up without going hard.

Serve the keropok lekor hot with a side of sweet chilli sauce or traditional sambal hitam. Arrange them in a rustic basket or on banana leaf for authenticity. These are best enjoyed fresh, with steam rising and the scent of fried fish lingering.