Otah-Otah
By Chef Eric Neo, Executive Chef, InterContinental Singapore
Cooking time: 30mins
Difficulty: 2/5
Cost: <$10
Ingredients
A.
500g fish fillet (minced)
500g prawns (minced)
7 pieces kaffir leaves (finely chopped)
2 Eggs
100ml Thick coconut milk
Spice Mix
1 tablespoon chilli powder
50g chilli paste
30g lemongrass (minced)
10g blue ginger (minced)
20g garlic (minced)
50g onion (minced)
10g fresh turmeric
A pinch of salt and pepper
A small amount of Sugar
10 pieces banana leaves (cut into rectangles)
Oil
Directions
1. Mix together all ingredients for the spice mixture and season with salt, pepper and sugar.
2. In a bowl, combine spice mix with A. (minced fish, minced prawn, kaffir leaves, eggs, coconut milk).
3. To make the otak-otak, put a tablespoon of the seafood mixture in a banana leaf, fold over, and secure both ends with toothpicks to create a sealed packet.
4. Heat a non-stick pan with a little oil and pan-fry both sides of the otak-otak until it is cooked though and firm.
You might also want to read:
If you have a simple recipe you would like to share, do email it to whipitup@storm.sg
