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Monday, June 6, 2011

Steamed Otak-Otak Prawns

Otak-otak chilli paste, coconut milk and eggs mixed and prawns added

Layer the otak-otak ingredients with 'kadok' leaves and prawn mixture

Steamed otak-otak prawns
In my earlier posting on the ready mix fresh chilli paste available in the Penang wet market, I mentioned otak-otak curry paste mix, so here is the recipe using it. I paid Ringgit 1.00 for the paste to cook this plate of otak-otak prawns. Usually fish fillet/meat slices are used for this dish but my Ma prefers prawns.
1 packet otak-otak curry mix [shallots, chilli, lemongrass, tumeric]
2 eggs
4 kaffir lime leaves - shredded finely
100 ml coconut milk
1/2 tsp salt
1/2 tsp pepper
2 tsp sugar
20 - 25 pieces of kadok leaves
250 gm prawns - shelled
  1. Mix together curry paste with eggs, kaffir leaves, coconut milk and seasoning in a bowl. Add in prawns and stir to combine.
  2. Prepare a steaming plate or casserole dish. Put one layer of leaves, top up with prawn mixture followed by another layer of leaves with another layer of prawn mixture as shown on above photos until ingredients are finished. Note - must always start the bottom layer with leaves and end top layer must be prawn mixture.
  3. Steaming otak-otak over boiling water on high heat for 10-15 minutes until cooked and firm.
Note: I usually substitute coconut milk with fresh milk or even natural yoghurt

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