Seafood otak otak
Otak Otak is a well loved Nyonya dish infused with a creamy and spicy coconut based custard and aromatic herbs.
- 8 pcs Banana leaves (boil for 3 minutes to soften it)
- 8 Toothpick, cut into half
- 4 Fresh red chilli (cut into an inch)
- 2 Red chilli padi
- 70 g Shallot
- 3 cloves Garlic
- 20 g Galanggal
- 4 cm Fresh turmeric
- 2 Lemongrass
- 3 Candle nuts
- 100 g Coconut milk
- 200 g Mackerel fish paste
- 30 g Egg
- 1 tbsp Rice flour
- 1 tsp Corn flour
- 1 tsp Belacan
- 1 ½ tsp Salt
- 1 tsp Brown sugar
- 6 Kaffir lime leave (thinly slice)
- 1 Daun kunyit (thinly slice)
- 8 Prawns (remove shell)
- 3 Small squid (head is cut into 4 and body is cut into small pieces)
- 5 tbsp Coconut milk
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.
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.
Cut banana leaves into 18x15 cm and form it into rectangular. Seal the edges with toothpick.
Spoon 70 g of otak otak mixture into banana boat. Top it with prawns, squid head and squid pieces.
Place onto Panasonic big cubie tray and steam for 10 minutes.
Garnish with daun selaseh and a tea spoon of coconut milk.
Ready to be served.