Otah-Otah — Whip It UP!


By Chef Eric Neo, Executive Chef, InterContinental Singapore

Cooking time: 30mins
Difficulty: 2/5
Cost: <$10


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)


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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Goulash Soup — Whip It UP!

If you have a simple recipe you would like to share, do email it to whipitup@storm.sg

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