Keropok Lekor
Malaysian • All Foods
About Keropok Lekor
Fish crackers from Terengganu
How to Make Keropok Lekor (Traditional & Healthy Version)
Keropok Lekor is a beloved Malaysian snack, especially renowned in the East Coast state of Terengganu. This iconic treat celebrates Malaysia's multicultural food heritage and coastal abundance, blending freshly caught ikan (fish) with sago flour and fragrant local spices. Traditionally, Keropok Lekor is shaped into long, rustic rolls and gently boiled before being lightly fried or steamed, resulting in a chewy, savory delight that Malaysians from all walks of life enjoy. The taste is deeply umami, highlighted by the natural flavors of fish, hints of white pepper, and the subtle aroma of daun pandan (pandan leaves). Served hot with a spicy dipping sauce, Keropok Lekor is popular at pasar malam (night markets), open houses, and family gatherings. This healthy adaptation uses less oil and incorporates wholesome ingredients, making it a smart, guilt-free snack for calorie-conscious eaters. With its high protein content, modest calories, and authentic taste, Keropok Lekor is a meaningful way to experience Malaysia's culinary soul.
Ingredients(for 5-6 pieces per person)
- 200g Fresh mackerel fillet (Ikan kembung or ikan selayang)
- 60g (1/2 cup) Sago flour (Tepung sagu)
- 20g (2 tbsp) Tapioca flour (Tepung ubi kayu)
- 1 clove Garlic (Cincang halus (finely chopped))
- 1/2 tsp White pepper powder (Lada putih)
- 1/2 tsp Salt (Garam)
- 1/2 tsp Sugar (Gula) - optional
- 1 small leaf Daun pandan (Tied in a knot, optional for aroma) - optional
- 1 stalk Spring onion (Daun bawang, finely chopped) - optional
- as needed Cooking oil spray (For light frying, use canola or sunflower oil)
Instructions
- 1
Debone and roughly chop the fresh mackerel fillets. Place the fish in a food processor with garlic, white pepper, salt, and sugar. Blitz until a smooth paste forms.
5 minutes
Ensure all fish bones are removed for a smooth texture.
- 2
Transfer the fish paste to a mixing bowl. Gradually mix in sago flour and tapioca flour, kneading gently until you get a soft, pliable dough.
5 minutes
Do not over-knead to keep the lekor chewy.
- 3
If using, add chopped spring onion and a tied daun pandan leaf for extra aroma. Shape the dough into long, finger-sized rolls (about 10cm each).
5 minutes
Wet your hands to prevent sticking.
- 4
Bring a pot of water to a gentle boil. Add the pandan leaf to infuse the water. Drop in the lekor pieces and boil until they float to the surface (about 7-8 minutes). Remove and drain well.
8 minutes
Boiling ensures the lekor is cooked through with less oil.
Why This Dish is Healthy
This healthy Keropok Lekor recipe uses minimal oil and natural ingredients, making it suitable for calorie-conscious and heart-healthy diets. Lean fish offers high-quality protein and beneficial fats, while plant-based flours and optional aromatics boost fiber and flavor. The boiling method retains nutrients and minimizes unhealthy fat, making this snack a great choice for weight management and clean eating.
Keropok Lekor provides a balanced source of protein (7g per serving) from fresh fish, which is rich in omega-3 fatty acids, vitamin D, and B vitamins. The use of sago and tapioca flours adds complex carbohydrates with a lower glycemic index. Minimal oil is used, reducing saturated fat content and total calories to about 150 per serving. This snack also contains minerals like selenium and phosphorus, supporting overall health.
Pro Tips
- 💡Tip 1: Use the freshest fish for maximum flavor and texture.
- 💡Tip 2: Boiling before frying ensures even cooking and a chewy center.
- 💡Tip 3: Add a dash of lemongrass powder for an extra aromatic twist.
Storage & Serving
Store cooled, boiled Keropok Lekor in an airtight container in the refrigerator for up to 3 days. To reheat, steam or lightly air-fry for best texture. Avoid storing fried versions for long periods as they may lose their chewiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
| Protein | 7.0 g |
| Carbohydrates | 22.0 g |
| Total Fat | 4.0 g |
| Fiber | 1.0 g |
