Traditionally made from mackerel and other fish, Otak Otak is a grilled fish cake dish popular across South-East Asia. This recipe puts a twist on the familiar favourite by using prawns instead of fish, but is just as delicious as the original.
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 35 mins Serves : 4-5
INGREDIENTS:
Ingredients A
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- 200g Prawns, shelled and de-veined
- 1pc Banana leaf
Ingredients B
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- 1 Egg
- ½ tsp Curry powder
- ½ tsp Tumeric powder
- 1 tbsp Rice flour
- 1 tbsp Corn flour/starch
- 1 tbsp Coconut cream or milk
- ½ tsp Salt
- ½ tbsp Sugar
Ingredients C: Otah Otah Spices
-
- 8 Shallots peeled
- 2 Candlenuts
- 2 Kaffir lime leaves finely snipped
- 1 stalk Lemongrass outer green leaves removed, sliced as thinly as possible
- 2 cloves Garlic peeled
- ½ tbsp Belacan paste
- ½ inch Galangal, sliced
- 5 Dried chillies soaked in water to soften & sliced
- 2 tbsp Vegetable oil
DIRECTIONS:
- Cut the banana leaf into 7” x 4” pieces. Blanch in boiling water, pat dry and set aside.
- Mix the prawn paste with ingredients B and C till it form into a paste.
- Take a piece of banana leaf, add 1 tbsp of the prawn paste mixture and wrap it up. Repeat the same steps till mixture is used up.
- Grill for 10 minutes or pan fry in hot wok without oil for 5-8 minutes on each side.