Keropok Lekor

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  • 185 g CAP BINTANG Sago Starch
  • 1 kg Whole Indian mackerels or fresh sardines
  • 50 g Crushed ice / ice cubes
  • 3 g Anchovy granules (pati ikan bilis)
  • 3 g Baking powder
  • 3 g Salt
  • 750 ml Oil for deep frying
  • 3.5 litre Water to boil lekor

Cooking Method

  • Clean, remove scales, skin and gut and debone 1 kg Indian mackerels or fresh sardines.
  • Weigh 250 g of the fish flesh and process it with 50 g ice, 3 g salt, 3 g anchovy granules and 3 g baking powder in a food processor.
  • Add in 185 g sago starch a little at a time until all starch is used up and continue processing until a ball is formed.
  • Shape the dough into a 2 cm diameter x 7 cm length logs by rolling them on a flat surface and sprinkling sago starch all over the surface so that they don’t stick to each other.
  • Drop the dough sticks into 3.5 liters of simmering water.
  • Poach till they float and drain them out.
  • Let cool and deep fry at 150°C until crispy and golden brown.
  • Drain and serve hot with chili sauce.