Seafood Otak-Otak in Coconut

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

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