Keropok Recipe
Indonesian · Snack · 45 min total
Keropok are crispy, savory Indonesian fish crackers made from a mixture of fish and tapioca starch, perfect as a snack or side dish.
30
min prep
min prep
15
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 500 g firm white fish fillets (e.g., mackerel or snapper), skinned and deboned
- 200 g tapioca starch
- 50 g rice flour
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp sugar
- 1 egg white
- 2 tbsp ice water
- Oil for deep frying
Instructions
- Cut fish into chunks and blend in a food processor until smooth paste.
- Add garlic, salt, pepper, sugar, egg white, and ice water; pulse until well combined.
- Transfer fish paste to a bowl and gradually mix in tapioca starch and rice flour until a stiff dough forms.
- Knead dough on a lightly floured surface for 5 minutes until smooth and elastic.
- Shape dough into a log about 2 cm in diameter. Wrap in plastic wrap and refrigerate for 1 hour.
- Bring a pot of water to a boil. Slice the log into 0.5 cm thick discs. Drop discs into boiling water and cook until they float (about 2-3 minutes). Drain and pat dry.
- Arrange boiled crackers on a tray and sun-dry or oven-dry at 60°C (140°F) for 4-6 hours until completely hard and dry.
- Heat oil to 180°C (350°F). Deep fry dried crackers in batches until puffed and golden (about 30 seconds). Drain on paper towels.
- Allow to cool completely before serving or storing in an airtight container.
Tips
- Ensure crackers are thoroughly dried before frying to achieve maximum puffiness.
- Store fried keropok in an airtight container for up to 2 weeks.
- Serve with sambal or peanut sauce for dipping.
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