Keropok Lekor

Keropok Lekor

Keropok Lekor is originally from the northern state of Terengganu but now can be found almost everywhere. These delightful snack come in two variants: a thinner but crispy and fatter but chewier. A delicious sweet chilli sauce is always serve to compliment this popular snack and the best sauce can always be found at where it came from, Terengganu.

Ingredients

500g sardine

2 cup potato starch

1 cup all purpose flour
2 garlic cloves

1 teaspoon baking powder

2 tablespoon salt

1 teaspoon seasoning enhancer
Cooking oil

Instructions

Clean and rinse fish with water. Separate fish flesh from bone
Blend fish flesh into fine mixture
Combine fish mixture, potato starch, garlic cloves, 3/4 tablespoon of salt, seasoning enhancer and baking powder in a bowl and mix well.
Knead the mixture and divide the mixture into small balls. Roll the balls into long rod.
Boil water in a pot with remaining salt and 2 tablespoon of cooking oil. Put the fish rod into boiling water and cook until the rod floating on surface
Rinse with cold water and let it cool before you can fry or keep it freeze
Now you may cut the fish rod into bite size while heating oil for deep frying
Fry until it turns crispy, whiter and keeps floating on oil surface
Keropok Lekor DONE!