D'Open Kitchen

COOKING FOR THE SOUL

Singapore Prawn Otak

Name: Singapore Prawn Otak
Prep time: 50 min
Cook time: 20 min
Ingredients: 8-10 gram Dried Chilli ((seeds removed)); 10 gram Laksa Leaves; 8 pieces Shallots; 2 tbsp Lemongrass (minced); 5 pieces Garlic; 3 pieces Kaffir Lime Leaves; 3 slice Galangal; 4 tbsp Oil; 50 grams Coconut Cream; 2 tbsp Rice Flour; 1 tsp Salt; 1 tbsp Sugar; 200 grams Mackerel Fish Paste; 200 grams Prawns; 2 pcs Kaffir Lime Leaves; 20 pcs Banana Leaves; 40 qty Toothpick; 2 tbsp Oil (for brushing)

Recipe by

Trish yee

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!

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Prep Time 50

Cook Time 20

Course Snack

Cuisine Singapore

Servings sticks

Calories 28 kcal

Equipment

Mixing Bowl
Oven
Blender
Toothpick

Ingredients

Rempah

8-10 gram Dried Chilli (seeds removed)
10 gram Laksa Leaves
8 pieces Shallots
2 tbsp Lemongrass minced
5 pieces Garlic
3 pieces Kaffir Lime Leaves
3 slice Galangal
4 tbsp Oil

Otak Paste

50 grams Coconut Cream
2 tbsp Rice Flour
1 tsp Salt
1 tbsp Sugar
200 grams Mackerel Fish Paste
200 grams Prawns
2 pcs Kaffir Lime Leaves
20 pcs Banana Leaves
40 qty Toothpick
2 tbsp Oil for brushing

Instructions

Make the rempah paste by putting all the ingredients in a food processor and blend into a smooth paste.
In a heated pan, add 2 tbsp oil and fry the rempah paste until it turns dark red in color.
Add the prawns and mackerel paste to the food processor and blend together with the rempah.
Thinly slice the kaffir leaves and add them to the mixture. Mix well.
Put two banana leaves together and brush the leaves with some oil.
Scoop one tbsp of the otak mixture onto the oiled surface and secure the two ends with toothpicks.
Grill in oven for 20 mins at 200c.

Video

https://dopenkitchen.com.sg/humix/video/AlsxAkJr7z2

Nutrition

Calories: 28kcal

Keyword chilli, finger food, spicy

Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.