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Singapore Prawn Otak
Otak is a popular side dish in Singapore and is made of mackerel fish meat blended with rempah and spices. It is usually wrapped in banana leaf and grilled over charcoal fire. It is a typical complement to a Nasi Lemak dish. It is also often sold in stalls which sells traditional Singapore Laksa. It is a great party snacks and a all time BBQ favorite. You can pre-make the otak paste in advance by steaming it and freeze it in the chiller for up to 3 weeks. In this recipe, I am using both mackerel fish and prawn to make the paste. You may also choose to use only mackerel fish paste. Sometimes if I can't find mackerel fish or I just want to do a quick and easy method of making otak, I will use only prawn meat as it is easily available and easier to handle. The texture comes out almost similar to the one using mackerel fish. Many of them can't tell the difference actually until I mention to them that the otak is made from prawn meat. If you want a more straightforward and easy method, you can even replace the rempah with store-bought sambal chilli! This recipe is actually much easier than what you think!
Course Sides
Cuisine Singapore
Prep Time 30 mins
Cook Time 20 mins
Servings
sticks
Ingredients
Rempah
Course Sides
Cuisine Singapore
Prep Time 30 mins
Cook Time 20 mins
Servings
sticks
Ingredients
Rempah
Instructions
  1. Make the rempah paste by putting all the ingredients in a food processor and blend into a smooth paste.
  2. In a heated pan, add 2 tbsp oil and fry the rempah paste until it turns dark red in color.
  3. Add the prawns and mackerel paste to the food processor and blend together with the rempah.
  4. Thinly slice the kaffir leaves and add them to the mixture. Mix well.
  5. Put two banana leaves together and brush the leaves with some oil.
  6. Scoop one tbsp of the otak mixture onto the oiled surface and secure the two ends with toothpicks.
  7. Grill in oven for 20 mins at 200c.
Recipe Notes

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