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

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

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