Otah-Otah — Whip It UP!

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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.


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