300g fresh medium prawns ~ mince
200ml thick coconut milk
1 tsp laksa leaves ~ finely chopped
Sugar & Salt to taste
Banana leaves ~ scalded to soften
20 dried chillies (I add 10 fresh chillies)
2 pcs lemongrass
8 pcs candlenuts
2” fresh turmeric
1 tbsp shrimp paste (Belachan)
2 cloves garlic
2 tbsp roasted coriander powder
6 tsp roasted grated coconut
- In a food processor/blender, add all the ingredients to make smooth paste.
- In a large bowl, add prawn meat, coconut milk & eggs together with the paste. Mixed them together by hand. If the batter is thick, cornstarch & water can be added to make sure that the entire mixture resembles a light batter. Add sugar & salt to taste
- Cut a banana leaf into a size slightly bigger than your hand. Then scoop about 2 tbsp full of the otah mixture onto the banana leaf & make 2 folds along the grains of the leaf to wrap. Secure the end top & bottom with toothpick.
- Place all the wrapped otah onto a tray & steam for about 10 mins, until the otah is cooked. Alternatively, grill them in preheated oven at 200 deg C for about 8-10 mins.
Recipe from Hani Campbell
I stopped working since 2004 when I had my 1st baby girl and now I’m a full time mother to 4 beautiful young children, aged between 2yrs – 8 yrs old and a stage mom to my 3 daughters as a young talent. I’ve to juggle my life between wife & mother to my family. My husband, an American, loves to cook dinner for his family. I began to cook right after my son’s birth (2006).
As my children grew, their taste for food began to change. My husband & I decided that we should feed our children Asian food. We wanted our children to learn more about the Asian Culture and the different kind of foods. When comes to Asian food, it’s my turn to cook lunch/dinner for my family. My children love to eat & they inspire me.
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