Muar otak-otak recipe

Ingredients:
450g fish fillets 
1 pinch of salt
1 inch piece of fresh galangal (cubed)
1 tbsp ground turmeric
2 stalks lemongrass (white part only, sliced)
25 grams dried chillies (soaked in hot water, drained)
250g shallots (roughly chopped)
12g belacan
1 tbsp ground coriander

1 tbsp sugar
1/4 tsp salt
1 cup diced prawns   
150ml coconut milk                           2 large eggs (lightly beaten)
6 kaffir lime leaves (sliced thinly)
6 tbsp vegetable oil
Banana leaves (cut to 5 by 8 inch strips)
Toothpicks

Method:

Preparing the fish paste

1. Using a food processor, blitz the fish with a pinch of salt until you get a thick paste. Scoop out minced fish and set aside in a large bowl.



2. In the same food processor/blender, blitz the galangal, turmeric powder, lemongrass, dried chillies, shallots and belacan until you get a thick paste. 

3. Heat up a pan and add 4 tbsp of oil. Add the blended chilli paste from your food processor, coriander powder, sugar, salt and fry for about 10 minutes until fragrant, stirring continuously. Set aside to cool.

4. Add the diced prawns, coconut milk, eggs, kaffir lime leaves, blended chilli paste to the fish paste. Mix until well combined.


Assembling the Otak-Otak

1. Add 2 tbsp of fish paste onto the banana leaf and spread evenly with 2 inches from the top/bottom, 1 inch from the sides.

2. Fold the sides of the banana leaf.

3. Using a toothpick, weave it through the banana leaf at the top and bottom until tightly secured. Repeat until all fish paste has been prepared.

4. Grill over a hot barbecue, with the folds facing up as filling may burst open. Grill for about 10-15 minutes, flipping once, or until you smell burnt banana leaves. 

# You can also do this with your oven grill set at the highest temperature your oven can go.