Seafood Otak-Otak In Coconut Shell

This time we decided to up our otak-otak game by giving it a restaurant level presentation!
We added 3 types of seafood to make the otak-otak have more sweetness and texture. Steaming it in coconut shells not only adds a nutty sweetness to the otak-otak but also makes it a feast for the senses.
#themeatmensg #simple #delicious #inacoconut #OtakOtak

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3young coconuts (husk removed)
200g fish fillet
10prawns (shelled and deveined)
1small squid (washed and skin removed)
100ml coconut milk
50ml coconut water
3 eggs
2tbsp rice flour
¼tsp pepper
½tsp sugar
1tsp salt
2tsp fish sauce
2kaffir lime leaves (finely slices)
5g dried chillies (soaked)
2fresh red chillies
20g shallots
5g garlic
1 lemongrass
5g ginger
5g galangal
10g turmeric
5g candlenuts
½tsp toasted belacan
50ml coconut water



Remove the top shell from the coconut. Strain the coconut water and set aside.
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Blend all the rempah ingredients into a smooth paste.
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Lightly whisk 3 eggs.
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Add in coconut milk, coconut water, rice flour, pepper, sugar, fish sauce and salt.
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Add in the rempah paste and kaffir lime leaves.
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Dice the half prawns and add to rempah.
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Slice the squid into rings and fish fillets into ½ cm thick slices. Add half the squid rings and fish slices to rempah.
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Fill the coconut shells with the otak-otak mixture.
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Steam for 20 minutes.
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Add remaining fish slices, prawns and squid on top. Steam for further 5 minutes, or until the otak-otak and seafood are cooked.
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