Keropok Lekor aka as Malay Fish Fingers

This is oil fried version

This is air fried version

This is how it looks like before slicing to fry

What happens when you are in the land that you don't get what you crave for easily or almost not available, you try making it yourself. Keropok lekor is one of my favourite snack from the night market back home. This is actually my second attempt of making this snack. The first was a failure maybe due to the type of fish used. I used basa fillet the first time and it tasted more just like normal fish cake and lack of that spongy feel for the thick type and not crispy for the thin type.

This time, I used barramundi and it works nicely. Maybe it is due to the "kaoness" of the fish. It is the stickiness effect that the fish achieve after being mashed.

Here is the recipe for this yummy snack:

Ingredients:

• 450-470g of fish fillet (I used barramundi, you can use tuna or even ready made fish paste
• 1 1/4 cups of tapioca starch
• 1/4 cup of plain flour
• few pieces of ice cubes
• a pinch of salt
• 10g butter
• 1cup plain flour for dusting
• 1 pot of salted water for boiling
• oil to fry

Steps:

1. Place the 6 ingredients in the food processor. Mix till it is even.
2. Dust the working top with plain flour and scoop the mixture out to shape.
3. Divide the mixture into 6 parts and dust it generously with the plain flour.
4. Shape it into long tube of roughly 12cm with diameter of 2.5cm. Place them aside.
5. Boil the salted water. Once boil, place in a few pieces of the fish tubes and let it boil for bout 4-5mins. It is ready once the tube floats in the water.
6. Remove the fish tubes and let it dry and cool down.
7. Once it is cool and dry, slice it to the thickness of your preference and fry.
8. If you using the air fryer, it takes about 8-10mins at 200c. Time varies with the thickness you cut the cracker.