Seafood Otak-Otak in Coconut
Seafood Otak-Otak in Coconut
Try this quick and easy seafood cake recipe by Chef Wan from Best Wan!.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 40 minutes
  • Cooking Time 30 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 1 Young Coconut
  • 2 tablespoons / 1 fl oz Cooking oil
  • 2 tablespoons / 1 fl oz Ready-made Thai Red curry paste - or see recipe below
  • 400 grams / 14 oz Indian mackerel (ikan kembung) - substitute: red Snapper or similar, de-boned finely chopped
  • 300 grams / 10½ oz Prawns, shelled, peeled and finely chopped
  • 250 millilitres / 8 fl oz / 1 cup Coconut milk (santan cair)
  • 75 grams / 2½ oz grated Coconut (kelapa goreng)
  • 250 millilitres / 8 fl oz / 1 cup Coconut water
  • 300 grams / 10½ oz fresh Crab meat, finely chopped
  • 1cm / ½ inch Galangal (lengkuas or blue ginger), peeled and finely sliced
  • Kaffir lime leaves (makrut, daun limau purut), finely sliced
  • 1 Turmeric leaf (daun kunyit), finely sliced
  • 1 tablespoon / ½ fl oz roasted, pounded desiccated Coconut (kerisik)
  • 2 tablespoons / 1 oz Coriander (cilantro, Chinese parsley or ketumbar), chopped
  • 2 teaspoons / 1 fl oz Calamansi lime juice (jus limau Kalamansi, jus limau kasturi)
  • 1 tablespoon / ½ fl oz fish sauce
  • 1 teaspoon Cornstarch
  • 1 teaspoon Palm sugar (gula melaka)
  • 2 red Bird's eye chilli (cili padi), finely sliced
  • Thai Red Curry Paste (to be finely grounded):
  • 1 cup dried Red chillies
  • 1 cup Lemongrass (serai)
  • 1 cup Galangal (lengkuas or blue ginger)
  • 1.5 cups chopped Onion
  • ½ cup chopped Garlic
  • ½ cup chopped Coriander roots
  • 1 Kaffir lime (makrut, limau purut) zest
  • 1 teaspoon grounded White peppercorns
  • 1 teaspoon roasted and grounded Coriander seeds
  • ¼ cup roasted and grounded Cumin seeds
  • 1 teaspoon Palm sugar (gula melaka)
  • ¼ cup roasted Shrimp paste (belacan)
  • Salt to taste
Method
  1. Cut through the top of the coconut, retain the coconut water, and scoop out the flesh
  2. Heat the oil and fry the Thai Red Curry Paste until fragrant. Add the fish, prawns and crab meat and stir well
  3. Add coconut water, coconut milk and the reserved coconut flesh. Add in finely sliced galangal, kaffir lime leaves, turmeric leaf, coriander leaf, lime juice, fish sauce, palm sugar, bird's eye Chillies, and the roasted, pounded desiccated coconut (kerisik). Mix well
  4. To thicken the gravy, add in cornstarch by mixing it with water till dissolved, and then pour into the dish. Stir well
  5. For plating, transfer dish into the empty coconut shell. Serve immediately

Tagged Under

Recipes to consider

Trending