Otah Otah

Makes 12 pieces

30 g dried chilies seeds removed

30g lemongrass (bottom tender parts)

2 kaffir lime leaves

6 garlic cloves

250 g shallots

25g galangal

10 candlenuts

20g belacan

1 tablespoon ground turmeric

⅓ cup oil

1 tablespoon ground coriander

1 tablespoon sugar

1 teaspoon salt

400g mackerel or white fish

200g peeled fresh prawns

2 eggs

100 ml coconut milk

oil for greasing

12 banana leaves 26 cm by 18 cm

24 toothpicks

1. Soak the dried chilies in hot water for 30 minutes. Once they're soft, remove the seeds.

2. Thinly slice the lemongrass.

3. Finely chop the kaffir lime leaves.

4. Discard the soaking water for the chilies, and add to a food processor with the shallots, galangal, garlic, lemongrass, candlenuts, belacan and turmeric. Blitz to a paste.

5. In a wok or a pan, heat the oil and fry the paste till it becomes fragrant.

6. Add in the ground coriander, sugar and salt. Fry till the oil separates from the paste. Transfer to a bowl to cool.

7. Cut the fish into large chunks and add to the food processor along with the peeled prawns. Blitz to a paste.

8. Add the eggs, coconut milk, spice paste and lime leaves. Blend.

9. Brush the dull side of the banana leaves with oil. Add about 2 heaped tablespoons of the mixture and fold in the two sides. Secure both ends with toothpicks.

10. Grill on the BBQ about 5 minutes on each side. 

Adapted from The Meat Men