The vegetarian recipe for Kelp Fritters (Vegan Keropok Lekor):
2 cups soaked kelp/kombu (*soak kelp overnight, wash and chop)
6 cups tapioca starch
1/2 cup wheat flour
2 cups water
1 tbsp salt
1 tbsp white pepper powder
1 tsp vegetarian seasoning
Place kelp and water in a blender, puree until smooth, transfer to a pot and bring to a boil over low heat.
In a huge mixing bowl, combine tapioca starch with wheat flour, gently pour the boiled kelp puree over the flour and stir well with a wooden spatula.
Add all the seasonings and knead the dough until smooth.
Scatter some wheat flour on the workbench, take a handful of the dough, roll into a 1-cm diameter sausage and repeat until all the dough is used up.
Boil a big pot of water, place the kelp sausages in the boiling water and cook for 10 minutes.
Remove the cooked sausages, place on a greased pan and allow to cool.
Cut the sausages into short lengths and deep fry until crispy and golden.
Dish out, drain and serve with chilli sauce.