By Chef Eric Neo, Executive Chef, InterContinental Singapore
Cooking time: 30mins
500g fish fillet (minced)
500g prawns (minced)
7 pieces kaffir leaves (finely chopped)
100ml Thick coconut milk
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)
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.