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  • 30g dried chilli - seeds removed

  • 30g lemongrass - outer parts removed

  • 4 kaffir lime leaves

  • 250g shallots

  • 25g galangal

  • 10 candlenuts

  • 20g belacan

  • 1tbsp turmeric powder

  • 1/3 cup oil

  • 1tbsp coriander powder

  • 1tbsp sugar

  • 1tsp salt

  • 400g batang fish

  • 200g prawns - peeled

  • 2 eggs

  • 100ml coconut milk

  • Oil for banana leaves

  • 12 banana leaves - 26cm x 18cm

  • 24 toothpicks


  1. Soak dried chilli in hot water for 30mins.

  2. Slice lemongrass. Slice lime leaves into thin strips.

  3. In a food processor, add in soaked dried chilli, shallots, galangal, lemongrass, candlenuts, belacan and turmeric powder. Blend into a fine paste.

  4. In a pan heated with 1/3 cup of oil, add paste in and fry well. Then add in coriander powder, sugar and salt, and mix well. Cook till oil starts to split. Set aside and let cool to room temp.

  5. In a food processor, add in fish and prawns, and blend into a fine paste. Followed by eggs, coconut milk, the paste and lime leaves. Blend well.

  6. Brush oil onto the dull side of the banana leaf. Add 2 spoons of otah mix in the centre. Fold up the sides of the leaf and secure ends with toothpicks.

  7. Cook otah on the grill for 5-6mins on each side.

Adapted from The Meat Men

Video tutorial click here

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