Seafood Otak-Otak in Coconut

Name: Seafood Otak-Otak in Coconut (Otak-Otak Makanan Laut)
Cuisine: Malaysian
Ingredients: Prawns (shrimps) 300 g (10½ oz), shelled, deveined and finely chopped; Spanish mackerel 400 g (14 oz), deboned and finely chopped; Corn flour (cornstarch) 1 tsp; Pounded roasted grated or desiccated coconut (kerisik) 1 Tbsp; Chopped coriander leaves (cilantro) 2 Tbsp; Coconut milk 250 ml (8 fl oz / 1 cup), extracted from ½ grated coconut and 250 ml (8 fl oz / 1 cup) water; Young coconut 1; Cooking oil 2 Tbsp; Crabmeat 300 g (10½ oz); Galangal 1-cm (½-in) knob, peeled and finely sliced; Kaffir lime leaves 3, finely sliced; Basil leaves 1 sprig, finely sliced; Fish sauce 1 Tbsp; Lime juice 2 tsp; Sugar 1 tsp; Red chilli 1, seeded and finely sliced; Thai red curry paste 2 Tbsp

Otak-Otak Makanan Laut

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Young coconut 1
Cooking oil 2 Tbsp
Thai red curry paste 2

Asia
Malaysia
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Cut through the top of the coconut and scoop out the flesh. Set aside.
Heat oil in a wok and fry the Thai red curry paste until fragrant. Add the fish and prawns and stir well.
Add the remaining ingredients, including the reserved coconut flesh. Mix well and transfer into the coconut shell.
Bake in a preheated