Fish (Ikan Parang or Ikan Kembong) or Squid or Prawn, Sago Flour, Salt, Water, Ice Cubes, Pandan Leaves.
to eat it right after deep frying when it is still warm
Where to find?
virtually everywhere in Terengganu, otherwise at street stalls and Pasar Malams (night markets)
In Malaysia Keropok Lekor is a specialty in the east coast state of Terengganu. The “fish sausages” are cooked first and later deep-fried and are best to be eaten while still hot with sweet chili or Sambal Belacan dip.
A completely different kind of Keropok is Keropok Keping and it comes in different flavours : fish, squid and prawn. Here the Keropok is shaped into even bigger tubes and cut into thin slices to let it dry in the sun.
Krupuk, kerupuk, or kroepoek in (Indonesia); Keropok in (Malaysia); bánh phồng tôm in Vietnam; prawn crackers in British English, shrimp chips or shrimp crackers in American English; is a popular snack in parts of East and Southeast Asia. Krupuk are deep fried crackers made from prawns and starch.
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