Air Fryer Keropok Lekor — Crispy Fish Crackers

Homemade keropok lekor (Terengganu fish sausages) made from scratch and crisped in the air fryer. Nyonya Lim's recipe uses fresh mackerel, sago starch, and a little coconut milk. The air fryer version skips the deep-frying and gives a beautifully golden, crispy exterior. Free recipe!

🥘 Ingredients

• 300g fresh mackerel fillets — skin and bones removed
• 150g sago starch (tepung sagu)
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp thick coconut milk
• 80-100ml cold water (adjust)
• FOR AIR FRYING:
• Oil spray
• TO SERVE:
• Cili sos (sweet chilli sauce)
• Prawn crackers (optional side)

👨‍🍳 Steps

1. Step 1 — Fish Dough: Process mackerel in a food processor until it forms a smooth paste. Transfer to a bowl. Add sago starch, salt, sugar, and coconut milk. Mix well using your hands. Add cold water gradually until a soft dough forms — it should be slightly tacky but not sticky and should hold its shape.
2. Step 2 — Shape: Divide dough into portions. Roll each into a cylinder about 2cm thick and 10-12cm long. You should get 12-15 pieces.
3. Step 3 — Boil (First Cook): Bring a large pot of water to a boil. Drop in the keropok cylinders. They will sink, then float to the surface. Once floating, cook for 3-4 more minutes until cooked through. Remove with a slotted spoon. Cool on a rack.
4. Step 4 — Chill: Refrigerate the boiled keropok for at least 1 hour (overnight is even better). Cold keropok holds its shape better during air frying and crisps up more evenly.
5. Step 5 — Preheat Air Fryer: Preheat to 190°C for 5 minutes.
6. Step 6 — Air Fry: Slice each keropok cylinder into 1cm rounds (or leave whole for a different texture). Spray generously with oil. Place in basket in a single layer. Air fry at 190°C for 8 minutes. Flip and spray with oil again. Cook another 6-8 minutes until golden and crispy.
7. Step 7 — Serve immediately with sweet chilli sauce while hot and crispy.
8. Nyonya Lim's tip: Sago starch (NOT tapioca starch, NOT regular flour) is essential — it gives keropok its characteristic slightly chewy, firm texture. Substitutes do not work here.

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