Keropok Lekor

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Pound or process the raw fish flesh with salt and sugar until sticky and smooth.

Ingredients quick view

1 pound boneless raw mackerel or ikan parang flesh

1 teaspoon salt

1 teaspoon sugar

1/3 to 1/2 cup sago or tapioca flour

Ice water as needed

Oil for frying

Malaysian chile sauce, to serve

Too much sago flour makes keropok lekor bready; the dough should remain fish-forward and slightly sticky.

Prepare defining aromatics and garnishes before cooking so the final dish keeps its intended balance.

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