[Ingredients]
30g dried chilli - seeds removed
30g lemongrass - outer parts removed
4 kaffir lime leaves
250g shallots
25g galangal
10 candlenuts
20g belacan
1tbsp turmeric powder
1/3 cup oil
1tbsp coriander powder
1tbsp sugar
1tsp salt
400g batang fish
200g prawns - peeled
2 eggs
100ml coconut milk
Oil for banana leaves
12 banana leaves - 26cm x 18cm
24 toothpicks
[Steps]
Soak dried chilli in hot water for 30mins.
Slice lemongrass. Slice lime leaves into thin strips.
In a food processor, add in soaked dried chilli, shallots, galangal, lemongrass, candlenuts, belacan and turmeric powder. Blend into a fine paste.
In a pan heated with 1/3 cup of oil, add paste in and fry well. Then add in coriander powder, sugar and salt, and mix well. Cook till oil starts to split. Set aside and let cool to room temp.
In a food processor, add in fish and prawns, and blend into a fine paste. Followed by eggs, coconut milk, the paste and lime leaves. Blend well.
Brush oil onto the dull side of the banana leaf. Add 2 spoons of otah mix in the centre. Fold up the sides of the leaf and secure ends with toothpicks.
Cook otah on the grill for 5-6mins on each side.
Adapted from The Meat Men
Video tutorial click here