• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 220g fish fillet, minced
  • 70g shelled prawns, minced
  • 1 tsp rice flour
  • 2 kadok leaves, chopped
  • 2 kaffir lime leaves, finely sliced
  • 1 egg
  • Salt and pepper to taste
  • Pinch of sugar or to taste
  • 1 piece beancurd skin
  • Spices
  • 3 shallots
  • 2 slices ginger
  • 3 slices galangal
  • 1 stalk lemon grass, finely sliced
  • 1/2 tsp turmeric powder
  • 1 tbsp chilli powder


  1. Combine spices in a food processor. Blend to a fine paste.
  2. Remove and add in the egg. Stir in minced fish and prawns to mix. Add kadok leaves and kaffir lime leaves.
  3. Adjust with salt, pepper and sugar to taste. Mix in rice flour.
  4. Place beancurd skin on a tabletop. Spread the combined fish paste mixture on the beancurd skin.
  5. Roll up tightly to resemble a popiah roll. Using a sharp knife, cut the otak-otak roll into 5cm-thick slices.
  6. Hold on to the cut slices firmly and slowly place into medium-hot oil.
  7. Deep-fry until golden brown. Dish out and serve at once.

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