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Seafood otak otak

Seafood otak otak

Otak Otak is a well loved Nyonya dish infused with a creamy and spicy coconut based custard and aromatic herbs.

Cooking Time10 minutesPreparation time: 25 minutesDifficulty:Easy




  • 8 pcsBanana leaves (boil for 3 minutes to soften it)
  • 8Toothpick, cut into half


  • 4Fresh red chilli (cut into an inch)
  • 2Red chilli padi
  • 70 gShallot
  • 3cloves Garlic
  • 20 gGalanggal
  • 4 cmFresh turmeric
  • 2Lemongrass
  • 3Candle nuts
  • 100 gCoconut milk
  • 200 gMackerel fish paste
  • 30 gEgg
  • 1 tbspRice flour
  • 1 tspCorn flour
  • 1 tspBelacan
  • 1.5 tspSalt
  • 1 tspBrown sugar
  • 6Kaffir lime leave (thinly slice)
  • 1Daun kunyit (thinly slice)
  • 8Prawns (remove shell)
  • 3Small squid (head is cut into 4 and body is cut into small pieces)
  • 5 tbspCoconut milk


1) In a Panasonic food processor add in red chillies, chilli padi, shallot, garlic, galangal, fresh turmeric, lemon grass, candle nuts and coconut milk. Blend till smooth.

2) Next add in fish paste, egg, rice flour, corn flour, belacan, salt and brown sugar. Blend till smooth and well mixed. Transfer mixture to a bowl and stir in lime and turmeric leaves. Let it marinate in the fridge for 1 hour.

3) Cut banana leaves into 18x15 cm and form it into rectangular. Seal the edges with toothpick.

4) Spoon 70 g of otak otak mixture into banana boat. Top it with prawns, squid head and squid pieces. 

5) Place onto Panasonic big cubie tray and steam for 10 minutes.

6) Garnish with daun selaseh and a tea spoon of coconut milk.

7) Ready to be served.

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