Was inspired by many in a cooking group. They were using Dancing Chef - Thai Seafood Sauce. But I don't have that sauce. I tried with Hollyfarm - Original Tom Yum Koong paste.
I wrapped them up in banana leaves for the BBQ. My French friends enjoyed these little parcels very much ! :p
Here is how they were prepared.
Ingredients:
200g white fish ( I used tilapia )
400g prawn meat
3 tbsp tomyum paste
2 small eggs
50ml coconut milk
1 red onion
1 tbsp sugar
2 tbsp fish curry powder
A few kaffir leaves - thinly sliced
1 tbsp fish sauce
Salt & pepper to taste
Banana leaves
Fresh chili / chili powder ( optional )
Preparation steps :
1. Put all the ingredients into to a food processor & blend until you get a fine paste.
2. Place it on a lightly oiled banana leaf, just around the center. Wrap it & secured with toothpicks at both ends. Trim off excess banana leaf at the ends.
3. Bake / grill until they are cooked. You can also pan fried with some oil in the pan. A few mins on each side until they are fully cooked.
Bon appétit !
Chin's notes:
1. I pan fried one ( without the banana leave ) with oil to make sure the taste is good before I wrap them in banana leaves. Adjust accordingly to your preferred taste.
2. You can also add some fresh chili if you like them spicy. ;)
3. The other otah-otah recipe that I have tried with all the raw ingredients. http://fromchinshome.blogspot.com/2015/07/otah-otah.html
No comments:
Post a Comment