INGREDIENTS
Otak-Otak Marination:
150g Red Chili, deseeded
5 nos Dried Chili, soaked
150g Red Onion, peeled
10g Garlic, peeled
20g Lemongrass
10g Galangal, peeled
3 nos Candlenuts, soaked
3g Turmeric Powder
15g Belachan
30g Water
30g Oil
Prawn Paste:
160g Prawn Meat
120g Markerel Meat
150g Coconut Milk
150g Egg
15g Rice Flour
15g Corn Flour
2g Salt
15g Sugar
1g White Pepper Powder
INSTRUCTION
Otak-Otak Marination:
Blend all the ingredients in the bowl at Speed 10 for 30 seconds.
Cook at 110°C with Speed 1 for 30 minutes without the Measuring Cup.
Set aside and let it cool down.
Prawn Paste:
Mix all the ingredients into the bowl and blend at Speed 5 for 10 seconds.Â
Scrape down the sides of the bowl.
Add in the cooled otak-otak marination into the bowl and mix with Speed 3 for 10 seconds.
Pour the mixture into ceramic bowls or aluminium moulds, then arrange them on the steaming tray.
Place 1 litre of water into the bowl, then put the steaming tray with the otak-otak on top.
Set to 110°C at Speed 3 and let it cook for 20 minutes.
