For the rempah, combine dried chillis, shallots, candlenuts, lemongrass, kaffir lime leaves, belacan, turmeric powder, coriander powder, sugar and salt in a blender. Blend into a smooth paste.

Heat oil onto a pan, and fry the rempah until fragrant. Set aside.

Chop the prawns into bite-sized pieces. Set aside.

In a blender, combine the fried rempah, coconut milk, eggs and batang fish meat. Blend into a thick, smooth mixture.

Pour the rempah mixture into a bowl of chopped prawns. Mix evenly.

Brush banana leaves with oil lightly.

Spoon the mixture on the banana leaves, fold tightly and secure both ends with toothpicks.

Air fry the wrapped otah at 200°C for 12 minutes.