Seafood Otak-Otak in Coconut
Here’s a showstopping take on the classic otak-otak, served with a tropical touch!
Let's start cooking!
Step 1 - Prepare coconut
- Cut through the top of the coconut, retain the coconut water, and scoop out the flesh. Set aside. With a high concentration of lauric acid, which has antibacterial and antiviral properties, coconut milk, along with coconut oil and coconut water, is among the world’s healthiest foods.
Step 2 - Cook otak-otak
- In a deep pan, heat vegetable oil on medium heat and fry the nam prik pao until fragrant. Add the fish, prawns and crab meat and stir well. You may substitute Indian mackerel with red Snapper or similar
Add 1 cup coconut water, 1 cup coconut milk and the reserved coconut flesh.
Add in galangal, kaffir lime leaves, turmeric leaf, coriander leaf, lime juice, 1 Tbsp fish sauce, palm sugar, chili padi, and the roasted, pounded desiccated coconut. Mix well.
To thicken the gravy, add cornstarch mixture. Stir well, then remove from heat.
Pour gravy into empty coconut shell. Serve hot!