"Keropok lekor" or fish crackers/sausages, as it is commonly known in Malaysia is a traditional Malay snack made from fish, which is popular among Malaysian people. Nutritionally, keropok lekor is rich in protein, calcium and potassium. The product is made by mixed minced fish meat with tapioca starch, salt, sugar and margarine. The mixture is then molded into cylinder form, steamed or boiled, cooled and packed. Shelf-life of keropok lekor is enhanced by adding modified waxy corn starches.

Keropok lekor's preparation consists of deep frying the sausage and best eaten while hot with chilly sauce.

The frozen keropok lekor if properly stored under -18°C (-0.4°F) in freezers can last between six to eight months with an acceptable in taste and appearance. Also, oil absorption into keropok lekor after frying can be reduced.

Jasa Agribase Product Enterprise has been in the business of making keropok lekor since March 2005.

Our recipe, first formulated in Kuala Besut, Terengganu with the assistance of Department of Fishery Malaysia was further enhanced and researched to it's present form and taste with the help of MARDI. The product, which is highly nutritious contains no preservatives.

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