Otak-Otak with Prawns and Kaffir Lime
75% asli · Malaysian
A creative twist on Otak-Otak, incorporating succulent prawns and the fragrant zest of kaffir lime leaves for an elevated flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Spanish mackerel or Mackerel, filleted and minced300g
- Prawns, peeled, deveined, and roughly chopped200g
- Coconut milk150ml
- Shallots, finely chopped2
- Garlic, minced1 clove
- Dried chili paste (sambal), adjust to taste1.5 tbsp
- Kaffir lime leaves, finely shredded3
- Salt0.75 tsp
- Sugar0.5 tsp
- Banana leaves, blanched and cut into rectangles10-12 pieces
- Water1 tbsp
Langkah
- 1
In a bowl, combine the minced fish, chopped prawns, coconut milk, chopped shallots, minced garlic, dried chili paste, shredded kaffir lime leaves, salt, and sugar. Mix thoroughly.
- 2
Add water if the mixture is too stiff. The consistency should be soft and pliable.
- 3
Spoon the mixture onto the blanched banana leaves, about 2-3 tablespoons per leaf.
- 4
Fold the banana leaves to create parcels, securing with toothpicks if needed.
- 5
Steam the parcels for 20-25 minutes, until the fish and prawn mixture is firm and cooked.
- 6
Preheat a grill or grill pan. Lightly grill the steamed parcels for 2-3 minutes per side to add a smoky aroma.
- 7
Serve hot, unwrapped from the banana leaf.
