Keropok Lekor 鱼饼食谱

Keropok Lekor 鱼饼食谱

马来西亚经典街边小吃之一。

外脆内Q，带着浓浓鱼香味，越吃越上瘾。

可以做成条状直接吃，也可以切片炸至酥脆，搭配辣椒酱才是灵魂吃法。

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材料

鱼肉 1kg（马鲛鱼 / 沙丁鱼 / Ikan Selayang，去骨去皮）

木薯粉或西米粉 500g–700g

~但通常的比例是两份鱼肉对一份粉（约2:1比例）

盐 3茶匙

白胡椒粉 1茶匙

糖 1茶匙（可选）

味精 1茶匙（可选）

冰水 100–200ml

炸制

食用油 适量

搭配

辣椒酱（必备）

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做法

1. 处理鱼肉

将鱼肉用搅拌机打成细腻鱼泥，过程中尽量保持低温。

2. 调味

把鱼泥放入大碗，加入盐、白胡椒、糖和味精，搅拌均匀。

3. 加入粉类

慢慢加入木薯粉或西米粉，边加边搅拌。

4. 加冰水

分次加入冰水，继续搅拌至面团顺滑有弹性。

面团状态应柔软但不黏手。

5. 整形

将面团分成小份，在撒粉的台面上搓成长条状（约手指粗）。

6. 水煮

锅中水煮滚后放入鱼条，煮约 10–15 分钟。

当鱼饼浮起即表示熟了。

7. 冷却

捞出后立刻放入冷水中降温，再沥干备用。

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炸片做法（Keping）

1. 将冷却后的鱼饼斜切成薄片（约3–5mm）。

2. 锅中热油，中高温加热。

3. 放入鱼片油炸，先沉底后会慢慢浮起膨胀。

4. 炸至金黄酥脆后捞出沥油。

5. 趁热搭配辣椒酱享用。

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小贴士

• 鱼肉比例越高，口感越Q越香

• 冰水能让口感更弹牙

• 煮好后过冷水是关键步骤

• 炸的时候不要一次放太多，避免不酥脆

• 一定要趁热配辣椒酱吃才正宗

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Keropok Lekor Recipe

A popular Malaysian street snack made from fish and flour.

Crispy on the outside, chewy inside, and packed with rich fish flavor.

It can be eaten as boiled rolls or sliced and deep-fried until golden and crispy.

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Ingredients

1kg fish meat (mackerel / sardine, deboned and skinned)

500g–700g tapioca or sago flour

(But usually, a general rule is 2 parts fish meat to 1 part flour）

3 tsp salt

1 tsp white pepper

1 tsp sugar (optional)

1 tsp MSG (optional)

100–200ml ice water

Oil for frying

Chilli sauce for serving

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Method

1. Prepare the fish

Blend the fish into a smooth paste using a blender, keeping the mixture as cold as possible during the process.

2. Season

Transfer the fish paste into a large bowl. Add salt, white pepper, sugar, and MSG, then mix well.

3. Add flour

Gradually add tapioca or sago flour while mixing continuously.

4. Add ice water

Slowly add ice water in batches, mixing until the dough becomes smooth and elastic.

The dough should be soft but not sticky to the hands.

5. Shape

Divide the dough into smaller portions. On a floured surface, roll each portion into long strips (about finger-thick).

6. Boil

Bring a pot of water to a boil, then add the fish rolls.

Cook for about 10–15 minutes. They are done when they float to the surface.

7. Cool

Remove and immediately place into cold water to cool down. Drain and set aside.

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Fried slices (Keping)

1. Slice the cooled fish rolls diagonally into thin pieces (about 3–5 mm thick).

2. Heat oil in a pan over medium-high heat.

3. Add the slices into the oil; they will sink first, then gradually float and expand.

4. Fry until golden and crispy, then remove and drain.

5. Serve hot with chilli sauce.

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