• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

Apart from milk, the water, flesh and nut of the coconut can be used in cooking to yield a nutritious, naturally sweet dish.

This recipe was first published in Amy Beh’s column, Cook’s Nook.

Recipe Ingredient

  • 2large young coconuts
  • 250g red snapper fillet
  • 150g prawns, shelled
  • 2 eggs, lightly beaten
  • 1/2tsp anchovy stock powder
  • 1/2tsp chicken stock powder
  • 1/2tsp sugar or to taste
  • 1/2tsp pepper
  • 1tsp salt or to taste
  • 100ml thick coconut milk
  • 4 kaffir lime leaves, sliced finely
  • 6 kaduk leaves
  • Spice Paste
  • 5 dried chillies, soaked
  • 5g galangal
  • 1cm turmeric root
  • 1stalk lemongrass
  • 1clove garlic
  • 3 shallot
  • 2 candlenuts
  • 0.5cm dried shrimp paste (belacan)
  • 1tsp coriander powder
  • 1tsp rice flour


  1. Remove the top of the coconut. Remove the coconut water and scrape out some of the coconut flesh and set aside. Slice the fish and prawns.
  2. For the custard: Prepare spice paste by blending all the ingredients together. Combine the spice paste with the beaten eggs. Season with the anchovy and chicken stock powder, sugar, pepper and salt. Add the coconut milk and kaffir lime shreds.
  3. To assemble: Line steaming pan with kaduk leaves. Arrange fish slices and prawns on the leaves and pour in the custard mixture. Top with the reserved coconut flesh.
  4. To steam: Bring water to a rapid boil and steam the mixture for 18-20 minutes.
  5. To serve: Scoop otak-otak into the coconut shell or plate. Serve with rice or toasted bread.

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