Some people resort to making their own keropok. Mom is one of them. She said she learned it from my late paternal Grandfather, who in turn was taught by some other people. It is an arduous process that involves a lot of kneading.
Mom prefers to use minced prawn in her keropok instead of fish. She said prawn keropok is tastier. She also likes to make them small, so that when deep-fried, they would expand to bite-size pieces.
The cucumber acar or spicy pickled cucumber complements the keropok wonderfully.
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