Seafood Otak-Otak In Coconut Shell – 椰壳海鲜乌达

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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  • Servings: 3

  • Time: 1 hour

  • Skill: Intermediate


  1. 3 young coconuts (husk removed)

  2. 200g fish fillet

  3. 10 prawns (shelled and deveined)

  4. 1 small squid (washed and skin removed)

  5. 100ml coconut milk

  6. 50ml coconut water

  7. 3 eggs

  8. 2 tbsp rice flour

  9. ¼ tsp pepper

  10. ½ tsp sugar

  11. 1 tsp salt

  12. 2 tsp fish sauce

  13. 2 kaffir lime leaves (finely slices)


  1. 5g dried chillies (soaked)

  2. 2 fresh red chillies

  3. 20g shallots

  4. 5g garlic

  5. 1 lemongrass

  6. 5g ginger

  7. 5g galangal

  8. 10g turmeric

  9. 5g candlenuts

  10. ½ tsp toasted belacan

  11. 50ml coconut water


  1. Remove the top shell from the coconut. Strain the coconut water and set aside.

  2. Blend all the rempah ingredients into a smooth paste.

  3. Lightly whisk 3 eggs.

  4. Add in coconut milk, coconut water, rice flour, pepper, sugar, fish sauce and salt.

  5. Add in the rempah paste and kaffir lime leaves.

  6. Dice the half prawns and add to rempah.

  7. Slice the squid into rings and fish fillets into ½ cm thick slices. Add half the squid rings and fish slices to rempah.

  8. Fill the coconut shells with the otak-otak mixture.

  9. Steam for 20 minutes.

  10. 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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