Recipe Archives->Asian Sea->Otak Otak

Southeast Asian Otak Otak 
(Singapore, Indonesia and Malaysia) 

1 cup squid
1 cup prawns
1/2 cup thick coconut cream 
1 small red onion
2 cloves garlic
2 teaspoons fish sauce
1 teaspoon shrimp paste
1/2 teaspoon palm sugar 
fresh red chili to taste
turmeric
galangal (thai ginger)
lemongrass
lime peel
coriander seeds 
30 pieces fresh banana leaf about 4 inches by 8 inches

Take all the ingredients and mix in a blender, or pound to a paste
in a mortar and pestle. Spread two rounded teaspoonsfull of the
paste lengthwise in the centre one-third of a piece of banana leaf,
leaving a space all around. Fold the sides over. Encase this again
in another leaf folded similarly (a singly-wrapped one will burn
and insides will stick to the outsides).  Staple the ends or attach
with toothpicks. Barbeque over coals for about ten minutes. The
outside layer can blacken in parts, it only adds to flavour and
presentation.

Substitutions: This can be made with fish or with crab (all quite
authentic), and if you have some form of Thai curry paste (red may
be best.  You can also add an egg if you think that the mixture is
not thick enough.

Printable version: otak-otak.txt.